CLASSIC TORTILLA SOUP
Provided by Marcela Valladolid
Time 56m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the soup: Heat a heavy saute pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico chile in the pan. Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 10 minutes. Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes. Sprinkle with salt and pepper.
- For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
- To serve: Ladle the soup into 6 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.
TRONDHEIM SOUP
A sweet dessert soup from Norway. I haven't made this before, so prep time and servings are a guess.
Provided by coconutcream
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine water, rice, raisins, and cinnamon and bring to a boil.
- Simmer until rice is tender, about 20 minutes.
- Whisk the flour into the cream and add.
- Bring to a boil.
- Simmer 1 to 2 minutes, until thickened.
- Stir in sugar and a few grains salt.
Nutrition Facts : Calories 197.9, Fat 14.7, SaturatedFat 9.1, Cholesterol 54.3, Sodium 19.9, Carbohydrate 16.8, Fiber 0.3, Sugar 13.1, Protein 1.2
TURTLE SOUP
Steps:
- In a large soup pot over medium to high heat, melt 1/2 stick butter. Add turtle meat and brown. Season, to taste, with salt and pepper. Cook for about 18 to 20 minutes or until liquid is almost dry. Add onions, celery, garlic, and peppers, constantly stirring. Add thyme, oregano, and bay leaves and saute for about 22 minutes**. Add stock, bring to a boil, and simmer for 30 minutes. Skim any fat that comes to the top.
- While stock is simmering, make the roux. In a small saucepan, melt remaining butter over medium heat. Slowly add flour, a little at a time, constantly stirring with a wooden spoon. Be careful not to burn. After all of the flour has been added, cook until roux smells nutty, is pale in color, and has a consistency of wet sand, about 3 minutes. Set aside to let cool until soup is ready (roux should be cool when adding to hot soup).
- Using a whisk, stir the roux into the stock vigorously, adding a little at a time to prevent lumping. Simmer for about 25 minutes. Stir to prevent sticking on bottom. Add sherry and bring to a boil. Add hot sauce and Worcestershire sauce. Simmer and skim any fat or foam that comes to top. Add lemon juice and tomatoes and return to a simmer. Add spinach and eggs, return to a simmer and adjust seasoning.
FLATBROD
This recipe was brought by an ancestor of the Lunde family when the came from Norway. I got it in 1975 from Sena Lunde who was about 90 then. Very simple, traditional recipe.
Provided by Queen Dragon Mom
Categories Norwegian
Time 10m
Yield 16 pieces
Number Of Ingredients 4
Steps:
- Cut room temperature lard into flour.
- Add water to make heavy dough.
- Roll as thin as possible.
- Fry on cookstove or griddle.
- Wrap well and store in dry, dark place.
Nutrition Facts : Calories 81.7, Fat 6.4, SaturatedFat 2.5, Cholesterol 5.9, Sodium 0.4, Carbohydrate 5.4, Fiber 0.9, Protein 1
TUSCAN SOUP
Tuscan soup with spicy sausages, potatoes, and spinach.
Provided by Dianne Brown
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. If you are trying to cut fat, remove meat from pan, place in a colander, and rinse under cold water.
- Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
- Add spinach. Continue boiling until spinach is lightly cooked.
- Remove soup from heat, stir in evaporated milk, and season to taste. Do not add any salt if using canned stock.
Nutrition Facts : Calories 558.5 calories, Carbohydrate 57.4 g, Cholesterol 56.4 mg, Fat 25.2 g, Fiber 8.4 g, Protein 26.4 g, SaturatedFat 9.1 g, Sodium 1745.3 mg, Sugar 6.3 g
THE WORLD'S BEST TORTILLA SOUP
Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.
Provided by Velveteen Lion
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 19
Steps:
- Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
- Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
- Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.
Nutrition Facts : Calories 561.6 calories, Carbohydrate 28.3 g, Cholesterol 109.6 mg, Fat 35.5 g, Fiber 3.7 g, Protein 33.3 g, SaturatedFat 12.6 g, Sodium 1074.6 mg, Sugar 5.2 g
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