This category contains 5 posts

Gingered Carrot Parsnip Tangerine Soup

This recipe requires a high performance blender such as Vitamix. 1/2 pound carrots, chopped 1/2 pound parsnips, chopped 2 medium sweet onions, quartered 2 teaspoons Ginger Paste or Pureed Ginger 2 tablespoons butter 4 cups (960 ml) chicken or vegetable broth 3 tangerines or oranges, halved 1/4 inch piece tangerine or orange peel salt and … Continue reading

Sopa de Mariscos (Bouillabaisse)

It’s more a Sopa de Mariscos than a Bouillabaisse but it’s similar and very delicious. Serves 6 1 pound gold potatoes, quartered or cut into bite sized pieces 1/4 cup olive oil, divided 1 sweet onion, finely chopped 1 carrot, peeled and grated 4 to 5 cloves garlic, minced 1 large (or 2 small) fennel … Continue reading

Posole de Pollo (Chicken Posole)

Add some spice to your summer with this hot chicken posole. Eat with warm rolled up corn tortillas. Serves 8. 2 tablespoon grapeseed or olive oil 2 sweet onions, finely chopped 3 cloves garlic, minced 1/2 teaspoon cracked peppercorns 2  32-ounce chicken broth 3  10-ounce cans diced tomatoes with green chilies. This will make your … Continue reading

Fish Soup with Leeks Saffron White Wine and Cream

It only takes a pinch of saffron to add a brilliant yellow tint and subtle flavor to a pot of soup. For best results, use saffron threads, not powder. 1 to 1-1/2 pounds of white fish such as cod, or halibut, thawed and cut into bite sized chunks 3 tablespoons unsalted butter 2 leeks, white … Continue reading

Latin-style Chicken and Potato Soup

If you want to eat this soup in true Latino fashion, eat with warm rolled up corn tortillas. Delicioso! Serves 4. You might say this sopa goes well with a cold Mexican beer like Cerveza Pacifico (yum)  … but why not wine too? I enjoyed with a chilled 2010 Raymond Hill California Chardonnay. First, do … Continue reading

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