Most people who comment on my blog posts, on Facebook, here and in person, mention a recipe they've seen on here that they've made and liked. Thanks for telling me that! I tend to be sort of vague about ingredient amounts and things like that. Do you mind? What about the lack of photos? Does that bug you? Let me know your thoughts. Maybe I'll make a survey about it eventually, because I really would like to hear your opinions.
So here's a typically sketchy recipe (sketchy like "a rough sketch" not like "suspicious"). I'll work out a better format eventually, so thanks for bearing with me. The other night we made a tasty soup I thought you'd enjoy. As with most soups I make, this one was all about the toppings.
Here's what you need:
olive oil or whatever oil you like best (of the cooking variety of course)
a small-medium onion (we used yellow)
a crushed garlic clove or two (my new thing is to literally hit it with the knife, peel it, smash it again, and then throw it into the pot at some point)
ground cumin
ground coriander
dried oregano
chicken or vegetable broth
potato cut into smallish pieces
chicken cut into smallish pieces (we used chicken breast, but you could use whatever you have or like)
frozen corn
Topping choices: sliced radishes, chopped cilantro, lime wedges, tortilla chips, avocado, sliced jalapeno, pickled carrots, cornbread, and/or whatever you like with this kind of dish (and shredded cheese and sour cream if you're eating dairy)
Here's what you do:
Saute the onion in olive oil until it's beginning to become translucent. Throw in the garlic clove for a minute or so, and then add the spices in whatever proportion you like. I tend to like a little more coriander than the other two, but that's just me. You could add chili powder or some cayenne if you wanted to I think.
Let it cook about a minute more, and then pour in your broth. Depending on how much soup you want, add some water too. We put in about 6-8 cups of liquid probably. If you add water, add more spices and maybe throw in another garlic clove; you don't want to dilute the flavor, after all.
Next add the potato and chicken, and then bring the whole thing to a boil. Reduce the heat, cover the pot, and set a timer for however long you think it'll take your potatoes and chicken to cook. It doesn't really matter as long as everything is thoroughly cooked. I would give it 20-30 minutes for the flavors to meld and then taste it.
At this point, adjust the seasoning as necessary, adding salt and pepper if you'd like. Once you're satisfied, add the frozen corn, and let the soup come back to a boil and simmer for a few minutes until it's cooked through. If you're feeling really adventurous you could fry your own corn chips, which is Drew's new obsession.
Dish yourself up some soup and top it off with all the delicious options above.
To make it quicker, the next time you buy chicken (if you eat chicken), save one of the breasts or a few of the thighs or whatever for later. Just cut it up and then freeze it so that when it's time to make a soup like this you only have to throw it in.
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| C eating his deconstructed soup, among other things. |
Go make this if it sounds good to you and then let me know how it goes!
