Posts tagged Chicken Stock
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
Mayan cold avocado soup with ginger: Sopa fria de aguacate con jenjibre
Aug 9th
This recipe is adapted from one at the Mayan Beach Garden on the Costa Maya. Avocados should not be cut in advance of using, since they oxidize quickly, turning their beautiful yellow-green color into an unappetizing brown. Tossing with lime juice will prevent some of this, but cutting avocados is not a “do ahead” recipe step. If buying coriander (cilantro) seeds in Mexico to grind at home, remember that seeds dyed pink are for planting only. Buy seeds for cooking at a supermarket or a market stall that sells chiles and spices.
2 tablespoons olive oil¾ cup chopped onion1 tablespoon minced garlic1 piece ginger root, about 1 ½ inches long, peeled and minced2 jalapeño chiles, seeded and minced4 cups chicken stock, thoroughly defatted3 ripe avocadosjuice of 1 lime½ cup Mexican crema or crème fraiche (or use regular sour cream thinned with a little milk)½ teaspoon ground corianderchopped cilantro for garnish
Heat the oil in a saucepan, add the onion and sauté until transparent. Add the garlic, ginger and chiles, and sauté for 5 minutes more, taking care not to brown the garlic. Add the stock, simmer for 5 minutes, remove from heat and allow to cool.
Peel, seed and chop the avocado, tossing it with the lime juice. Place the stock and avocado in a blender, and puree until smooth. This will have to be done in two batches. Add salt to taste.
Place the soup in a container and cover with plastic wrap, pressing down lightly so that the surface of the soup is covered with plastic. Chill for at least 30 minutes.
While the soup is chilling, mix the crema with the ground coriander. Chill mixture while the soup is chilling.
When ready to serve, stir or swirl in the crema and garnish with chopped cilantro. Makes 4-6 first course servings.
Link to source article
Cool and refreshing: Mexican summer soups
