SOPITA DE LETRAS
Provided by Vianney Rodriguez
Time 19m
Number Of Ingredients 8
Steps:
- In a blender add tomatoes, onion, cilantro and chicken broth; blend until smooth. Heat oil over medium high heat in a medium saucepan; add alphabet pasta and sauté until lightly browned, about 4-5 minutes.
- Pour in tomato puree; season with salt and pepper and bring to a boil. Reduce heat, cover saucepan and continue to cook until almost all the liquid is absorbed, about 10 minutes.
- Remove lid, taste for seasoning: add more salt and pepper if needed.
- Ladle into bowls served alongside warm corn tortillas.
SOPA DE LENTEJAS (ANDALUCIAN LENTIL SOUP)
This is a great soup to have during cold winter months, although it's wonderful anytime of year! It's loaded with fresh veggies and has a hearty flavor anyone will enjoy! Add additional root veggies like carrots if you like.
Provided by Vanessa Moore
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 9h15m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
- Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
- Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.
Nutrition Facts : Calories 288.2 calories, Carbohydrate 36.5 g, Cholesterol 17.3 mg, Fat 9.8 g, Fiber 10.4 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 255.6 mg, Sugar 4.2 g
SOPA DE LIMA
The most famous soup from the Yucatan, sopa de lima highlights the subtle, sweet, bergamot-like flavor of limas, a type of citrus from the region. Meyer lemon is a close second from what we can find in the U.S. The soup is traditionally seasoned with a classic recado, a mixture of warm spices, garlic and bitter orange (naranja agria) juice, and the chicken is usually boiled plain. In this rendition, the chicken gets a recado rub and is marinated for a few hours to capture the essence of the spices. Browning the chicken until crispy and then cooking it through in the soup builds on the flavors that keep you coming back for more.
Provided by Food Network Kitchen
Time 3h10m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Combine the orange juice, (regular) lemon juice, oregano, cinnamon, cumin, cloves, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub the mixture all over the chicken, place in a resealable bag or a covered bowl and refrigerate for at least 2 hours and up to overnight.
- Add the canola oil to a large Dutch oven and heat over medium-high heat. Add the chicken skin-side down in batches and cook until the skin is crispy and brown, 6 to 8 minutes. Using tongs, turn the chicken and continue to cook and turn until the skin is well browned on all sides, about 5 minutes more. Transfer the chicken to a large plate and reserve.
- Add the onion to the chicken drippings in the pot and cook, stirring frequently, until soft and translucent, 3 to 5 minutes. Add the tomatoes, bell pepper and 1/2 teaspoon salt and cook, stirring occasionally, until the tomatoes have released most of their juices, 5 to 7 minutes.
- Return the chicken to the pot and add the broth, lemon zest, Meyer lemon slices and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer until the chicken is cooked through, 20 to 25 minutes. Remove the chicken to a cutting board or plate. When cool enough to handle, shred the meat off the bones and return it to the pot.
- Meanwhile, make the tiritas de totopos (alternatively, you can use store-bought tortilla chips). Add the peanut oil to a small saucepan and heat over medium-high heat until shimmering. Working in 4 batches, fry the tortilla strips in 4 batches until lightly browned, 2 to 4 minutes. Transfer each batch to a bowl using a slotted spoon or a spider and season with salt, about 1/4 teaspoon per batch, tossing to coat. Place on a paper towel-lined plate to absorb excess oil and repeat with the remaining batches.
- Divide the soup and chicken among bowls. Garnish with the crispy tortilla chips and Meyer lemon wedges if desired.
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