RE: Looking for some spicy soups....
Thu, 10/26/06 4:09 PM
I had a version of Chicken Mole Poblano at Hale & Hearty in NYC and improvised my own once I got home. The following recipe is not specific, as I pretty much made it up as I went along.
Saute chopped onions, celery and garlic in oil to soften. Add a good quarter cup of jarred Mole and stir until it starts to soften. Add a quart or so of chicken stock, mix to combine and simmer 20 minutes. At this point, you can add more Mole, or thin with additional stock, based on your own taste. Add cooked pinto beans and roasted, peeled Poblano chilies, cut in strips. Simmer for 15 minutes for flavors to blend and then just before serving, stir in shredded chicken meat. You can use leftover roasted chicken or poach or broil a few chicken pieces just for the soup.
Not a recipe, but a suggestion- I think a Corn Chowder would benefit from chilies tremendously. I’m thinking maybe fresh Jalapenos added when the soup is started before pureeing and then roasted Poblanos or Anaheims added at the end.
The Spicy Chicken Wing inspired soup intrigues me. I think I’d sauté rice in oil with onions and garlic, add some bay leaves, salt and liquid (maybe half water, half broth) and cook it like any other rice, but I'd use four times the amount of liquid so that you ended up with a soup base.
Now comes the tricky part- how do you prepare the chicken that is going to be added to the soup? It could be a completely separate prepartion and just tossed into the soup when you ladle it up, but I think some experimentation could improve upon this idea.
The two recipes that follow are from Rick Bayless
Yield: 6 to 7 cups, 4 to 6 servings
2 tablespoons lard or vegetable oil
1 medium onion, sliced
2 cloves garlic, peeled
1 ripe, medium-small tomato, roasted or boiled, cored and peeled
1 1/2 quarts good broth, preferably poultry
Salt (the quantity will vary depending on the saltiness of the broth)
4 to 6 corn tortillas, preferably stale, store-bought ones
1/3 cup vegetable oil
1 to 2 dried chiles pasillas, stemmed, seeded and deveined
8 ounces (about 2 cups) cubed Mexican queso fresco or other fresh cheese like farmer's cheese, or even Muenster or Monterey Jack
1 large lime, cut into 4 to 6 wedges
1. The broth flavoring. In a medium-size skillet, heat 1 tablespoon of the lard or oil over medium-low. Add the onion and whole garlic cloves, and fry until both are a deep golden-brown, 12 to 15 minutes. Scoop into a blender jar or food processor, add the tomato and process until smooth. Heat the remaining tablespoon of lard or oil in the same skillet over medium-high. When hot, add the tomato mixture and stir constantly until thick and considerably darker, about 5 minutes. Scrape into a large saucepan.
2. The broth. Stir the broth into the tomato mixture, partially cover and simmer for 1/2 hour over medium-low heat. Season with salt.
3. The garnishing ingredients. If the tortillas are fresh or moist, let them dry out for a few minutes in single layer. Slice them in half, then slice the halves crosswise into strips 1/4-inch thick. Heat the 1/3 cup vegetable oil in a medium-small skillet over medium-high. When hot, add the tortilla strips and fry, turning frequently, until they are crisp. Drain on paper towels. Cut the chiles into 1-inch squares and fry in the hot oil very briefly, about 3 or 4 seconds; immediately remove and drain, then place in a small serving bowl.
4. Assembling the soup. Just before serving, divide the cheese among 4 to 6 bowls, and top with the fried tortilla strips. Ladle on the hot soup and serve right away. Pass the toasted chile separately, along with the lime (the juice of which brings out the flavors of the soup).
Rustic Ranch Soup
Makes 8 cups, serving 6 to 8
3 quarts rich chicken broth
1 large head of garlic, unpeeled
1 large sprig fresh epazote (optional)
2 fresh jalapeño chiles, stemmed
1 medium white onion, cut into 1/4-inch dice
2 large ripe tomatoes, cored, seeded and cut into 1/4-inch dice
Salt, about 1 1/2 teaspoons depending on the saltiness of the broth
3/4 cup loosely packed chopped cilantro
About 1 cup coarsely shredded cooked chicken (optional)
2 ripe avocados, peeled, pitted and cut into 1/2-inch dice
1 lime, cut into 6 to 8 wedges
1. Measure the broth into a large (6-quart) pot. Slice the unpeeled head of garlic in half widthwise and add both halves to the broth along with the optional epazote. Bring to a boil, then simmer over medium-low, partially covered, for about 1 hour. The liquid should have reduced to about 7 cups. Remove the garlic and epazote, and discard.
2. While the broth is simmering, cut the chiles in half lengthwise, and cut out the seed pod. Slice into very thin lengthwise strips, and set aside with the diced onion and tomatoes.
Generously season the broth with salt, then add the chiles and onion, partially cover and simmer for 7 minutes. Add the tomatoes, cilantro and optional chicken and simmer another 3 minutes, then ladle into warm bowls. Garnish with avocados, serve to your guests and pass the lime separately for each to squeeze in to their liking.