4 corn tortillas, cut in strips and crisped in hot oil
3 cups chicken broth
2 T tomato paste
1 clove garlic
1 bay leaf
4 chiles anchos, dried, whole
1/2 t cumin
Cooked beans
Sliced avocado
Grated cheese
Chopped onion
Chopped fresh cilantro
Combine broth, tomato paste, garlic, bay, cumin and simmer for 10 minutes. Remove bay leaf. Place 1 chile ancho and some of the fried tortillas and beans in each of four soup bowls. Pour broth on top. Top with grated cheese.
Serve with avocado, onion, cilantro, and extra cheese and beans on the side.
Lentils are classed as pulses or legumes, the seeds or dried fruits of which are edible by humans and/or livestock. Beans, peanuts, peas, and even tamarinds are all legumes.
Lentils can be yellow, red, green, brown, and black, and they figure largely in the cuisine of India, although Canada, apparently, is the largest exporter of lentils in the world (see Lentil, https://en.wikipedia.org/w/index.php?title=Lentil&oldid=706147808 (last visited Apr. 1, 2016).)
Ingredients for Sausage and Lentil Soup
1/2 lb. Italian sausage, cooked
1 large onion. chopped
1 small green pepper. chopped
1 small carrot, chopped
1 large clove garlic
1 bay leaf
2 cups chicken broth
1 lb. tomatoes, chopped
1 cup water
3/4 cup lentils
1/2 cup Dijon mustard
Preparing Sausage and Lentil Soup
In a 4-quart saucepan, combine all ingredients except mustard. Simmer for 1-1/2 hours. Mix in mustard and serve. Add additional broth or water if necessary.
Servings: 4
Vegan Version of Sausageless Lentil Soup:
Omit the sausage, substitute vegetable broth for the chicken broth, and you’re done!
Caldo Tlalpeño is a delicious traditional Mexican chicken soup with garbanzos, avocado, and lime.
Ingredients for Caldo Tlalpeño
6 cups chicken stock
2 chicken breasts, cooked
1 chile largo
1/2 cup cooked garbanzo beans (chickpeas)
Limes
Avocado slices
4 T diced onion
Heat the stock. Add shredded meat from chicken breasts and whole chile largo. Simmer 5 minutes. Remove chile. Add the garbanzo beans and heat.
Pour into bowls and garnish with avocado and diced onion. Serve with lime wedges. Lime juice can also be added to the soup before serving.
This soup is often made will additional vegetables such as diced carrots, baby zucchini, and green beans, and sometimes served with chile chipotle for added smoky flavor.
Place sausages in water and add peas, celery, onion, thyme, cayenne, bay, and salt and pepper. Boil for 20-25 minutes or until peas begin to soften. Lower heat and simmer until done. Serve with croutons. Serves 8.
Make a stock with the soup bones, beef, clove-studded onion and salt, enough to render 1 quart. When meat is tender, add beet and cook until tender. Remove the beet and grate coarsely or cut into cubes.
Return to pot and bring to boil. Add cabbage leaves and potatoes. When they are almost tender, add lemon juice, sugar and seasonings.
Beat the egg, add lukewarm milk and a little hot soup, beating with a fork. Slowly blend in more of the hot soup as you beat, until all is added. Serve with sour cream.
This is not a recipe from our past: however, being that it is Russian and contains such an interesting combination of ingredients that we like–along the lines of liquid bread pudding–it does merit a place in the cookbook.
Ingredients for Russian Rye Bread Soup
6 oz hard, dry rye bread
2 cups boiling water
2 oz raisins
2 oz sugar
2 oz sliced apples
1 oz crushed cranberries
pinch of cinnamon
Pour boiling water over the dry rye bread, then rub soaked and softened bread through a sieve, along with the liquid.
Add raisins, sugar, apples, cranberries and cinnamon. Boil for 10 minutes.
Cook leeks and celery in butter for 3 minutes. Add water. Cover and simmer 10 minutes. Add potatoes and extra water to cover, if necessary. Cook 10 minutes. Add milk and simmer until tender. Season.
This soup can be served chunky or can be run through a blender or food processor for a thick, creamier soup.
Cube the meat. Brown the meat in oil, add chopped onion, pressed garlic, salt, caraway seeds, paprika and salt. Add water and slowly simmer until the meat begins to get tender. Cube the potatoes and add them, continuing to simmer until both the potatoes and meat are tender.
One of the main differences between Spanish garlic soup and garlic soups of some other Eastern European countries is the addition of eggs. Many other garlic soups call for cubed potatoes, or cheese and cream, which also serve the thicken the soup.
Ingredients for Madrid Garlic Soup
1/2 cup olive oil
8 crushed cloves garlic
1 t paprika
8 slices stale bread
4 bouillon cubes
1/2 t salt
1/4 t pepper
2 quarts water
5 eggs
Heat oil in large skillet. Add and lightly brown garlic cloves. Do not overcook.
Stir in paprika. Brown slices of bread in oil mixture.
Transfer to a large kettle. In a large pot, combine bouillon cubes, salt, pepper and water. Heat until cubes are dissolved. Pour over bread. Bring to a full boil. Reduce heat and simmer 15 minutes.
Break eggs, one at a time, into kettle. Cover. Simmer until the whites are set. Servings: 6
