Soup Du Jour Recipes
SOUP DU JOUR
I love making soup, any kind and time of the year! I've been known to make a big ol' pot of soup, chili, or stew in the middle of the summer if the mood strikes me. And with this left over soup I'll freeze it and when I'm in a soup frame of mind ...vola' I'll be ready to go! This is a really thick and hardy dish, if...
Provided by Irisa Raina 9
Categories Other Soups
Number Of Ingredients 21
Steps:
- 1. The day before you make the soup, put the COTC in a large zip lock baggie. Add the hot tomato sauce. Leave this in the refrigerator overnight.
- 2. The next day caramelize the onions in a frying pan with the 2 tablespoons butter and sugar, when they are almost done add the garlic. Continue to sauté for a minute longer. Add to the soup pot. I just love the smell of onions and garlic sautéing, makes the kitchen smell like Lidia Bastianich is here cooking with me LOL.
- 3. In the same frying pan add the oil and 1 tablespoon butter add the beef sausage and pork and cook till they are slightly browned. As the sausage cooks break it up like you would for a meat sauce then add to the soup pot. This you want to do on a medium/high heat, your only browning the meat, as it will continue to cook in the soup. Put the meat in a strainer over a bowl or other heat safe container and strain the grease out DO NOT DISCARD THIS I put it in a container and refrigerator, great for adding flavor to eggs or potatoes. Add the meat to the soup pot.
- 4. Carefully pull the corn out of the baggie and put it in the soup pot and then add the tomato sauce.
- 5. Add the canned tomatoes, white beans and the lime, Serrano pepper and simmer this for about 3 hours covered. You'll want to do this low and slow.
- 6. When the soup has finished cooking remove the 2 pieces of lime and the 2 Serrano's and discard them, or let everyone take their chances with finding the peppers... { I'M JUST KIDDING GEESH } then remove the corn to a serving platter add the Mexican chocolate to the pot and stir for about 1 minute, then add the fresh spinach to the soup and stir. Cook till you see all the spinach has wilted.
- 7. Serve with the toppings and sides.
- 8. Cut the tortilla's into strips, lay them out willy~nilly and spray with some Pam and sprinkle with fine sea salt. Bake 275 till they dry out and are crisp.
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