Posts tagged Appetizer Servings
Cold goat cheese soup: Sopa fria de queso de cabra
Aug 14th
Use the best quality goat cheese you can find, and a tart, green apple. “Manzana granny smith” is popular and easy to find. Most of the Mexican apples sold in markets are grown in Chihuahua, but here in Puebla we get some locally grown ones at roadside stands and the outdoor markets.
1 quart good quality chicken stock, thoroughly defatted½ pound goat cheese, cut or broken into small piecessalt and pepper to taste1 tart, green apple, washed, with peel left on1 tablespoon fresh lemon juice½ bunch of chives (cebollín) chopped
Bring 1 cup of the chicken stock to a simmer in a saucepan. Add the cheese, stirring constantly until melted. Add the remaining stock, remove from the heat and continue stirring with a whisk to make sure there are no lumps of cheese. This is where an immersion blender comes in handy.
Taste the mixture for salt and pepper, seasoning to taste. Pour the soup into a container and cover with plastic wrap, pressing lightly so that it adheres directly to the surface of the soup.
Chill the soup for at least 2 hours. Core and thinly slice the apple, tossing it with the lemon juice.
Ladle the chilled soup into bowls or consommé cups, divide the apple slices evenly on the soup, and garnish with chopped chives. Makes 6 appetizer servings.
Link to source article
Cool and refreshing: Mexican summer soups
Mexican chilled shrimp soup: Sopa fria de camaron
Aug 13th
Homemade shrimp stock is ideal, but an acceptable substitute is shrimp bouillon, sold in Mexico as caldo de camarón, made by Knorr. For those living outside Mexico, it is available to order on the Internet.
This is beautifully served in a clear margarita glass, garnished with a slice of lime.
1 medium mild onion, finely chopped½ pound tomatoes, seeded and chopped1 cucumber, peeled, seeded and chopped1 quart cold shrimp stock1 ½ pounds cooked shrimpsalt to taste1 ripe avocadojuice of ½ limechopped cilantro for garnish
Combine half the chopped onion, half the chopped tomato, half the chopped cucumber and half the shrimp stock in a blender and puree.
In a large, nonreactive bowl, combine the pureed ingredients with the remaining chopped onion, chopped tomato, chopped cucumber, remaining shrimp broth, and the shrimp. Taste and add salt of desired.
Chill the soup, covered, for at least an hour.
Just before serving, chop the avocado, toss it with the lime juice and add it to the soup. Garnish with chopped cilantro. Makes 6 appetizer servings, less if served as a lunch or supper main course.
Link to source article
Cool and refreshing: Mexican summer soups
