Degollado’s huatape de camaron- shrimp soup with epazote)

Ingredients

2 lb large shrimp, peeled and cleaned
1 quart water
1/2 tsp salt
2 epazote pods
20 epazote leaves
2 chile poblano, seeds removed
1 chile serrano
8 oz masa harina

How to prepare

Boil shrimp, water, salt and epazote pods just to bubbly. Blend epazote leaves, chile poblano and serrano. Add to shrimp mixture. Dissolve masa harina in about 2 cups cold water, or enough to make a smooth paste. Stir into soup. Simmer 20 minutes. Correct seasoning
hint: for a richer flavor, boil the shells in the water and then remove them before adding the other ingredients.

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Hard rock cafe chili

Ingredients

2 tbsp oil
1 large onion, chopped
3 large cloves garlic, crushed
2 -1/2 lb hamburger
2 tbsp tomato paste
2 tbsp worcestershire sauce
2 tbsp barbecue sauce

2 tbsp chili powder
1 tbsp brown sugar, packed
1 tbsp soy sauce
2 tsp celery salt
1 tsp cumin
1 tsp ground black pepper
1 tsp seasoned salt

1 tsp instant dried minced onion
1 tsp instant dried minced garlic
cayenne pepper to taste
15 oz. Can tomatoes, chopped with liquid
16 oz. Can red kidney beans
4 oz. Jar pimentos with liquid
1 medium green pepper, chopped
1/4 cup diced celery

How to prepare

1) brown hamburger, drain off fat. Cook onion until softened. Add to hamburger. Add crushed garlic.
2) in small bowl combine tomato paste, worcestershire sauce, barbecue sauce, chili powder, brown sugar, soy sauce, celery salt, cumin, black pepper, seasoned salt, minced onion, minced garlic and cayenne pepper. Mix well. Add to hamburger mixture. Bring to simmer over medium heat, cook, stirring 5 minutes.
3) drain and rinse kidney beans. Add to hamburger mixture along with tomatoes and their liquid. Reduce heat to low. Cook, covered, 15 minutes, stir occasionally.
4) add pimentos and liquid, green pepper and celery. Cook, uncovered, 5 minutes longer, stir occasionally.

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Sausage and corn chowder

Ingredients

3 ears fresh corn
4 cups whipping cream
2 cups chicken stock
4 garlic cloves, minced
10 fresh thyme sprigs
1 bay leaf
1 1/2 onions, finely chopped

1/2 lb hot italian sausage
2 tbsp unsalted butter
2 tsp minced jalapeno with seeds
1/2 tsp ground cumin
2 tbsp all purpose flour
2 medium baking potatoes, peeled, cut into 1″ cubes

1 1/2 tsp chopped fresh chives

How to prepare

Cut corn from cob using small sharp knife. Place cobs in large saucepan; set kernels aside. Add cream, stock, garlic, thyme, bay leaf and 1/3 of onions to pan. Simmer 1 hour, stirring occasionally. Strain through sieve set over large bowl, pressing on solids with back of spoon. Set corn stock aside. Cook sausage in heavy large skillet over medium heat until cooked through, turning occasionally. Cool sausage; cut into 1″ pieces. Melt butter in heavy large saucepan over medium heat. Add remaining 2/3 of onions, chiles and cumin and saut

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Feta and garlic soup

Ingredients

1 garlic head
3 cups water
2 tbsp olive oil
1/4 lb cheese (ideally, 1/2 feta and 1/2 mezithra)
1 cup yogurt, fresh if possible
2 eggs, beaten until very frothy
Salt and pepper

How to prepare

Separate the cloves of garlic and peel them. Slice into thin slivers. Bring the water and olive oil to a boil, add the garlic and salt and pepper, and simmer for 3 minutes. Crumble the cheese into small pieces and add to the soup. Beat the yogurt until creamy and add it to the soup. Stir over a very low heat for 2-3 minutes; do not let it boil. Remove the soup from the heat and cool for 5 minutes. Then rapidly stir the beaten eggs into the soup and serve. Serves 4-6.

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Carrot and red pepper soup

Ingredients

The carrot soup 8888
4 tbsp unsalted butter
6 cups water
6 large carrots 1/2″ dice
1/2 half yellow onion 1/4″ dice
1 tsp salt
1/8 tsp freshly ground black pepper

1 1/2 tsp fresh lemon juice
the red pepper soup 8888
2 tbsp unsalted butter
3 medium red bell pepper, diced
2/3 cup water
1/4 tsp salt
red wine vinegar to taste

1/8 tsp freshly ground pepper
garnishes 8888
chopped fresh chervil leaves
creme fraiche (thinned with warm water)

How to prepare

Prepare the carrot soup: melt the butter in a 6-quart stainless steel soup pot. Add 1 cup of the water, the carrots and onion. Bring to a low simmer; cover and stew for 30 minutes. Remove the cover from the pot. The vegetables should be very tender and the water almost entirely evaporated. If not, continue cooking them until they are. Add the remaining 5 cups of water and bring to a boil. In a blender or food processor, puree the soup in batches for 3 minutes each. Season with salt, pepper and lemon juice. The soup should have a velvety consistency and be slightly thicker than heavy cream. Set aside.
Prepare red pepper soup: in a 3-quart saucepan, melt the butter. Add the peppers and water, bring to a simmer, and cook, uncovered, for 20 minutes or until the peppers are very tender. Most of the water will have evaporated during this time. In a blender or food processor, puree the peppers with 1/2 cup of the water and pass the puree through a medium-fine sieve to catch any bits of skin. Return the soup to the pan and add salt. If the pepper soup lacks depth, correct it with a few drops of red wine vinegar. If necessary, thin the red pepper soup with a little of the remaining water so its consistency is similar to that of the carrot soup. Presentation: pour two-thirds cup of the carrot soup into each of 8 warmed bowls. Stir 2 tbsp of the red pepper soup into the center. Garnish with chervil and creme fraiche if desired. Draw the cream over the surface with the tines of a fork. Yield: makes 8 servings.

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Greek lemon chicken soup

Ingredients

1/2 cup fresh lemon juice
8 cups chicken broth
1/4 tsp freshly ground pepper
1 medium carrot, shredded
1 cup chopped cooked chicken
1/2 cup white rice
4 egg yolks

1 lemon, thinly sliced, for garnish

How to prepare

In a large saucepan, combine chicken broth, lemon juice & pepper. Bring to a boil & add rice & carrot. Reduce heat, cover & simmer 25 minutes until rice & carrots are tender.
Remove 1/2 cup soup & gradually whisk into egg yolks. Stir back into soup. Add chicken & heat through but do not let boil or eggs will curdle. To serve, ladle into bowls & garnish w/ lemon slices.

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Haitian soup

Ingredients

1 lb kidney beans
2 quarts water
1/4 lb salt pork, diced
1 cup finely chopped scallions,
2 sprigs parsley, minced
2 sprigs fresh thyme, minced
1 bay leaf, crushed
1 stalk celery, minced
1 tsp scotch bonnet-type chile
salt and freshly ground black pepper to taste
1 cup hot water
6 individual shots dark haitian rum

How to prepare

Pick over the beans, wash them, and put them into a large saucepan or stockpot. Add the water and other ingredients, except the rum. Cover and bring to a boil. Then lower the heat, and simmer for 21/2 to 3 hours, until the beans are very tender. Puree the soup in a food processor or put it through a food mill. Taste and adjust the seasonings and return the soup to the pot, adding up to 1 cup hot water to bring the soup to a thick, but not pasty, consistency and serve hot. At each place, serve a cordial glass of dark haitian rum, which the diners should add to their soup before tasting it. Serves 6.

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Baked potato soup – hard rock cafe

Ingredients

6 – 8 slices bacon, fried crisp, drippings reserved
1 cup diced yellow onions
2/3 cup flour
6 cup hot chicken stock
4 cup diced, peeled baked potatoes
2 cup heavy cream
1/4 cup chopped parsley
1 1/2 tsp granulated garlic
1 1/2 tsp dried basil
1 1/2 tsp salt
1 1/2 tsp red pepper sauce
1 1/2 tsp coarse black pepper
1 cup grated cheddar cheese
1/4 cup diced green onions, white part only
Additional chopped bacon, grated cheese and chopped parsley for garnish

How to prepare

Chop cooked bacon. Reserve. Cook onions in remaining drippings over medium- high heat until transparent, about 3 minutes. Add flour, stirring to prevent lumps. Cook 3 – 5 minutes until mix just begins to run golden. Add chicken stock gradually, whisking to prevent lumps, until liquid thickens. Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper. Simmer 10 minutes; do not allow to boil. Add grated cheese and green onions. Heat until cheese melts smoothly. Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.

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Creamy tomato soup

Ingredients

1 tbsp olive oil
1 sm onion, peeled & finely chopped
3 med cloves garlic, peeled & minced
28-oz can peeled and diced tomatoes, undrained
8 3/4-oz can garbanzo beans, undrained

1 1/2 cups low-sodium chicken broth or vegetable broth
1/2 tsp dried rosemary, crushed
1/2 tsp dried oregano, crushed
1 tsp dried basil, crushed
2 1/2 tsp sugar

Optional:
1 small piece parmesan cheese rind
3 plum tomatoes, peeled, seeded and coarsely chopped
freshly ground black pepper to taste

How to prepare

In a medium-sized pan heat the olive oil over medium heat until hot. Add the onion and garlic; saut

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Chicken broth

Ingredients

1 medium stewing chicken, or backs, necks, and 6 chicken wings
3 quarts water
1 onion, peeled & cut into quarters
2 carrots, peeled & coarsely chopped

2 celery stalks, coarsely chopped
1 bay leaf
1/4 teaspoon dried sage leaves
1/2 teaspoon dried basil leaves pinch of dried thyme leaves
freshly ground pepper

How to prepare

Place the chicken and all the other ingredients in a large pot. Bring to a boil, skimming off the scum that rises to the top. When there is no more scum, lower the heat and simmer, uncovered, for 1 to 2 hours. Strain the broth and refrigerate for later use. When the fat congeals on top of the cold broth, carefully lift it off and discard. Makes 1//2 quarts.

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