SOUTH UNION SPRING GARLIC AND POTATO SOUP
Provided by Food Network
Categories appetizer
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring chicken broth to a boil. Add potatoes. Lower heat to simmer. Add minced garlic and black pepper and cook for 30 minutes.
- Add spring garlic and heavy cream and cook for an additional 10 to 15 minutes. In a small bowl, mix cornstarch and water together to make a slurry. Slowly pour the slurry into the soup, and bring to a boil to thicken. Thickness of the soup will depend on starchiness of potato. When soup reaches desired thickness, add cheese. Thoroughly melt cheese and serve.
ARIZONA CACTUS AND BEANS
Being surrounded by land filled with wild prickly pear cactus in Arizona, I was inspired to find different ways to enjoy this local plant. This is a simple but tasty recipe that is best if served with warm cornbread.
Provided by CERAWALLACE
Categories Side Dish
Time 33m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat. Add potatoes and carrots; cook and stir until potatoes are tender, about 10 minutes.
- Stir cactus, chili powder, garlic, fenugreek seeds, coriander, and cumin into the potato mixture. Cook, stirring frequently, until cactus is softened, about 5 minutes. Add pinto beans; cook, stirring gently, until just heated through, about 3 minutes.
Nutrition Facts : Calories 159.9 calories, Carbohydrate 30 g, Fat 2.7 g, Fiber 9.6 g, Protein 6.9 g, SaturatedFat 0.4 g, Sodium 216.7 mg, Sugar 1.6 g
CREAM OF CACTUS SOUP RECIPE
Provided by Maverick19
Number Of Ingredients 10
Steps:
- 1. Heat the oil in a large saucepan and sautee the onion, garlic and cactus, 5-7 minutes. 2. Add the chicken broth, pepper, cilantro, milk and cream. Bring to a boil and then reduce heat to simmer. 3. Simmer for 20 minutes, stirring often. Season with salt to taste and Serve.
SPANISH GARLIC AND VEGETABLE SOUP
This fantastic soup recipe was given to me by a friend who runs a restaurant in the Spanish town where I live. Believe me...you will be hooked after the first spoonful.
Provided by ESCABOY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large pot over medium heat. Add carrot, cabbage, cauliflower and leeks. Cook, stirring constantly, for a few minutes until cabbage wilts. Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning. Stir in 2 cups of water, then cover and simmer for 10 minutes.
- Pour in the diced tomatoes and the remaining 2 cups of water, and return to a boil. Reduce heat to low, cover and simmer for 20 minutes.
- Reserve 2 cups of the liquid, and puree the remaining soup in a blender or food processor. Return the blended mixture to the reserved liquid, and stir in milk and butter. Return to a boil, and cook for 1 minute. Season to taste with salt and pepper, and serve.
Nutrition Facts : Calories 146.2 calories, Carbohydrate 23.4 g, Cholesterol 5.9 mg, Fat 4.8 g, Fiber 7.3 g, Protein 4.9 g, SaturatedFat 1.7 g, Sodium 232.3 mg, Sugar 11.5 g
MUSHROOM SOUP WITH ROASTED TOMATILLOS AND CACTUS(SOPA DE NOPALITOS
This lovely soup served steaming hot brings home the advantage of warm-climate cuisines on frosty cold winter days. The soup is thick, delicious and piquant. From Riven Rock Gardens as published in our local newspaper.
Provided by Molly53
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat broiler.
- If nopales have thorns, carefully trim them from cactus paddles with scissors, then rub paddles with clean plastic scouring pad to get rid of the very small ones.
- Rinse with water and brush each side with a little olive oil.
- Set on a cookie sheet and broil, turning occasionally, until limp, (10 to 15 minutes).
- Set the cooked cactus paddles aside to cool.
- When cool, cut in half lengthwise, then cut each half into 1/4-inch-wide slices.
- Place the tomatillos and tomatoes whole on baking sheet and broil until soft and blackened in spots, about 4 minutes.
- Turn and broil on other side.
- Set aside to cool; peel tomatoes when cool.
- While the cactus is being cooked, combine the garlic, jalapenos, onion, anise seed and olive oil in large stockpot.
- Saute until onions are tender (not browned) and garlic is fragrant, about 6 minutes.
- Combine roasted vegetables in food processor with 2 cups of the vegetable stock and the cilantro.
- Puree until chunky smooth.
- Add the puree to the garlic and onion mixture with remaining stock and simmer over medium flame.
- Add mushrooms, reduce heat to low, cover and simmer approximately 20 minutes.
- Add cactus pieces to soup and simmer 5 more minutes.
- Serve hot.
JUAN'S GARLIC AND CACTUS SOUP
Number Of Ingredients 8
Steps:
- 1. In a large saucepan, melt the butter over medium-low heat and cook the garlic, stirring, until fragrant but not brown, about 2 minutes. Add the remaining ingredients except the eggs. Raise the heat and bring the soup to a boil, then reduce heat to low, partially cover, and simmer until the garlic is soft, 8 to 10 minutes. 2. In a small bowl beat the eggs until frothy. Bring soup to a boil over medium-high heat. Stir the soup briskly with a fork while pouring the eggs into the soup. Cook 1 minute. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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