Golden Poppies our State Wildflower

Wednesday, November 27, 2013


Here are 2 Mexican style soups that are guaranteed to keep the cold out any  day!!

Garlic & egg soup..this makes 4 servings
6 cloves garlic smashed

1 tbsp olive oil

saute the garlic in oil for 10 mins then top with 5 cups beef or chicken broth
2 bay leaves

Bring to boil and simmer for 30 mins, lidded

Add 1 cup parsley OR cilantro for last 15 mins Strain into another saucepan.

Bring to boil and add 2 cups broth to 2 large eggs well beaten, stirring constantly and return to strained broth..serve at once over tortilla strips or  crusty bread, and shredded cheese.

OR poach eggs whole in the simmering soup

OR fry or poach and top the soup or slices of toasted bread and serve

Meatball & Chickpea soup  serves 8-10

2 cups cooked chickpeas
10 cups chicken broth

2 cups minced onion
1 cup chopped celery
3 cloves garlic smashed and minced
1 cup green bell pepper chopped
2 tsp salt
1 tsp black pepper
2 shakes hot sauce
1/2 tsp ground coriander

Add everything together and cook for 1 hour on high simmer, lidded.
remove any scum.
test for seasonings and add  1 cup minced parsley or cilantro 2 cups thinly sliced carrots

Bring back to high simmer.

2 large eggs well beaten
2 tbsp milk
1 cup fresh breadcrumbs
1 cup minced onions
1/2 cup chopped green of scallions
dash cinnamon
dash ground nutmeg
1 pound ground chicken or turkey

In a large bowl mix the  eggs and milk.
Add the breadcrumbs, onions and scallions, spices & salt and pepper to taste and add the ground chicken, mix with 2 knives or a fork, to keep them light.

Using a teaspoon form into approx 40 meatballs and add to the simmering soup, cook on high simmer for 15-20 mins until meatballs are cooked.

Remove any scum and test for seasonings..serve hot with crusty whole wheat bread and green salad

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