Recipes

Carrot, Chickpea, and Tomato Soup

Carrot, Chickpea, and Tomato Soup

Sopa de Zanahoria, Garbanzo, y Jitomate
Fondas, the small food stalls in Mexico's public markets, always post their specialties to tempt passersby. It's a sensory treat and inspiring to wander through the and see what's cooking. A stroll through the market in Guanajuato in central Mexico led to the idea for this simple, tasty soup.
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Ingredients

Makes 4 servings

  • 2 tablespoons olive oil or vegetable oil
  • ½ medium onion chopped
  • 2 medium garlic cloves chopped
  • 2 medium carrots thinly sliced
  • 2 cups cooked chickpeas garbanzo beans, canned or homemade
  • 1 large ripe tomato peeled and chopped
  • 1 tablespoon coarsely chopped fresh flat-leaf parsley
  • 1 151⁄2-ounce can fat-free reduced-sodium chicken broth
  • ½ teaspoon salt or to taste
  • ⅛ teaspoon freshly ground pepper or to taste

Instructions

  • In a large soup pot, heat the oil over medium heat and cook the onion and garlic, stirring, until softened, 3 to 4 minutes.
  • Add the remaining ingredients and bring to a boil; then reduce the heat, cover and simmer until the carrots are very tender, 15 to 18 minutes.
  • Transfer to a blender or food processor and purée on low speed until smooth.
  • Return the soup to the pan and bring to a boil, uncovered, over medium-low heat, stirring frequently, until steaming hot, 3 to 4 minutes.
  • Adjust seasoning.

Notes & Wine Advice

Serve hot.
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Course; Soup
Cuisine; Mexican

Carrot Soup

Carrot Soup

Sopa de Zanahoria
Cumin and a touch of crushed hot red pepper add flavor, and the potato gives a creamy quality to this smooth and simple carrot soup from Chihuahua in northern Mexico, the state of the incredible Copper Canyon and home of the Tarahumara Indians. The soup is special enough for entertaining.
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Ingredients

Makes 4 servings

Instructions

  • Heat the oil in a large soup pot over medium heat.
  • Add the onion, and cook, stirring, until softened, about 3 minutes.
  • Add the cumin seeds and red pepper.
  • Cook, stirring, 1 minute.
  • Add the carrots, potato, chicken broth, and salt.
  • Bring to a boil, then reduce the heat, cover, and simmer until the carrots are very tender, about 18 minutes.
  • Transfer the soup to a blender or food processor and purée until smooth.
  • Return the soup to the pan and bring to a boil, uncovered, stirring frequently, until steaming hot, 3 to 4 minutes.

Notes & Wine Advice

Serve hot, garnishing each serving with a swirl of crema and a sprinkle of cilantro.
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Course; Soup
Cuisine; Mexican

Cauliflower and Onion Soup

Cauliflower and Onion Soup

Sopa de Coliflor y Cebolla
This lowfat but satisfying soup from south of the border is just right for cold weather meals north of the border.
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Equipment

  • large saucepan

Ingredients

Makes 6 servings

  • 1 tablespoon vegetable oil or olive oil
  • 1 medium white onion chopped
  • 2 14 1⁄2-ounce cans fat-free reduced-sodium chicken broth
  • 1 cup lowfat milk
  • 1 medium about 8-ounce baking potato, peeled and sliced
  • 1 medium about 2-pound cauliflower, separated into florets
  • 4 green onions chopped, including most of the green tops
  • 1 teaspoon ground cumin
  • 1 teaspoon salt or to taste
  • ½ teaspoon freshly ground pepper or to taste
  • 1 tablespoon minced red jalapeño chile or red bell pepper

Instructions

  • In a large saucepan, heat the oil over medium heat, and cook the onion, stirring frequently, until softened, about 4 minutes.
  • Add the broth, milk, potato, cauliflower, green onions, cumin, and salt.
  • Bring to a boil over high heat, then reduce the heat, cover, and simmer until the vegetables are very soft, about 20 minutes.
  • Transfer the soup to a blender or food processor and purée until smooth.
  • Return the soup to the pan, and stir in the pepper.
  • Bring to a boil, uncovered, over medium-low heat, stirring frequently, until steaming hot, 3 to 4 minutes.
  • Serve hot with a sprinkle of the minced red pepper.
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Course; Soup
Cuisine; Mexican

Creamy Onion and Meatball Soup

Creamy Onion and Meatball Soup

Crema de Cebolla con Albondigas
There is no cream in this unique puréed soup adapted from a cookbook, by George C. Booth. He wrote that the soup originated in the city of Puebla and was called Sopa de Crema. My version is slightly different, in that I sauté the onions before boiling them to enhance the flavor, I use a mixture of ground beef and pork for the meatballs, and add to thicken the broth. The soup is unusual and quite delicious.
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Ingredients

Makes 4 to 6 servings

Instructions

  • In a small bowl soak the bread in the milk and mash with a fork.
  • Mix in the beaten egg.
  • With clean hands, mix in the meat, oregano, salt, and pepper.
  • Form into small (about 1-inch) meatballs.
  • Reserve on a plate.
  • In a large saucepan, melt the butter over medium heat.
  • Add the onions and cook, stirring, 2 minutes.
  • Add 1 cup of water, cover, reduce heat to low, and simmer until the onions are very tender, about 15 minutes.
  • Transfer the onion mixture to a blender or a processor.
  • Add the masa harina and 2 cups of the chicken broth.
  • Purée until smooth.
  • Return the soup to the saucepan.
  • Add the remaining 2 cups of chicken broth.
  • Bring to a boil.
  • Drop in the meatballs and parsley.
  • Cook, partially covered, stirring occasionally, until the meatballs are completely cooked through, 18 to 20 minutes.
  • Adjust seasoning.
  • Stir in the sherry.

Notes & Wine Advice

Serve hot.
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Course; Soup
Cuisine; Mexican

Creamed Onion Soup

Creamed Onion Soup

Crema de Cebolla
Cooking the onions slowly for this soup releases all their natural sweetness. Follow the soup course with a spicy dish, such as Sautéed Sea Bass with Pasilla Chile Sauce or a simple Chicken Tostadas. This soup is based on one my husband, Bill, and I had on a trip to Copper Canyon in the state of Chihuahua, in northern Mexico.
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Ingredients

Makes 4 servings

Instructions

  • Melt the butter in a large soup pot and cook the onion, covered, over medium-low heat, stirring occasionally, until limp and tender, about 15 minutes.
  • Add the red pepper, salt, chicken broth, milk, and potato.
  • Bring to a boil over medium heat, then reduce the heat to low and simmer, partially covered, stirring occasionally, until the potato is tender, 8 to 10 minutes.
  • Pour the soup into a blender and pulse a few times on low speed until just blended with some texture.
  • Return the soup to the pan and bring to a boil over medium-low heat, uncovered, stirring frequently, until steaming hot.

Notes & Wine Advice

Serve hot, sprinkled with cilantro.
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Course; Soup
Cuisine; Mexican

Potato, Garlic, and Chipotle Soup

Potato, Garlic, and Chipotle Soup

Sopa de Papa, Ajo, y Chile Chipotle
Potato soup with aromatic roasted garlic and spiced with smoky chipotle chile has great flavor and elegant smoothness. Maggi, the seasoning extract much used in Mexico to enhance flavor, can be found in most supermarkets. Worcestershire sauce may be substituted, if desired, or just leave it out.
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Ingredients

Makes 4 servings

Instructions

  • Preheat the oven to 350°.
  • Slice the top off the garlic head, and put the garlic, cut side up, in a small ovenproof bowl.
  • Drizzle with the olive oil, cover with foil and bake 40 minutes, or until soft.
  • When cool enough to handle squeeze the garlic out of the skins and reserve.
  • Melt the butter in a large saucepan over medium heat and cook the onion, covered, stirring frequently, until limp, about 4 minutes.
  • Add the potatoes, broth, chipotle chile, and the reserved roasted garlic.
  • Cook until the potatoes are soft, about 20 minutes.
  • Transfer the mixture to a blender or food processor and blend until smooth.
  • Return the soup to the pan and bring to a boil, uncovered, stirring frequently over medium-low heat.
  • Add salt.
  • Serve hot, sprinkled with cilantro.
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Course; Soup
Cuisine; Mexican

Cream of Poblano Chile and Potato Soup

Cream of Poblano Chile and Potato Soup

Crema de Sopa Poblano
In the colonial city of Puebla, the chef at the Maria Bonita restaurant prepared this rich and wonderful soup and shared the recipe. It is important to buy firm and shiny dark green chiles that are really fresh. Avoid chiles that are wrinkled and beginning to soften
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Ingredients

Makes 4 servings

Instructions

  • Roast the chiles directly over a gas flame or under a preheated broiler, turning frequently with tongs, until charred all over, about 3 to 4 minutes.
  • Watch carefully to prevent charring too much or the chiles may get too soft.
  • Place in a plastic bag and steam about 5 minutes.
  • Wearing rubber gloves, rub or scrape off the charred skin.
  • Cut the chiles open, remove the seeds and veins.
  • Chop coarsely and reserve.
  • In a large heavy saucepan, heat the butter and oil over medium heat.
  • Cook the onion and garlic, stirring frequently, until softened, 3 to 4 minutes.
  • Add the potato, water, parsley, and chicken stock.
  • Bring to a boil, then reduce the heat to medium-low and cook until the potato is very tender, about 15 minutes.
  • Meanwhile, bring a small pot of water to a boil and cook the corn until just tender, about 3 minutes.
  • Drain and reserve.
  • When the potato is done, transfer the contents of the saucepan to a blender or food processor.
  • Add the reserved chiles, cream, and salt.
  • Purée until smooth.
  • Return the soup to the saucepan, and bring to a boil over medium-low heat, stirring frequently, to prevent scorching.
  • Divide the soup among 4 soup bowls.
  • Garnish each serving with about 2 tablespoons of corn, and sprinkle with parsley.
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Course; Soup
Cuisine; Mexican

Cream of Fresh Corn and Poblano Chile Soup

Cream of Fresh Corn and Poblano Chile Soup

Crema de Elote y Poblano
Corn with chiles is one of my absolute favorite combinations of the Mexican kitchen, and I often crave this wonderful soup. A blender works best to purée the vegetables for this soup.
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Ingredients

Makes 8 servings

Instructions

  • Roast the chiles directly over a gas flame, or under a preheated broiler, turning frequently with tongs, until charred all over, about 3 to 4 minutes.
  • Watch carefully to prevent charring too much, or the chiles will get too soft.
  • Put the chiles into a plastic bag, and let steam about 5 minutes.
  • Wearing rubber gloves, peel, seed, and chop the chiles.
  • Set aside.
  • Cut the corn kernels from the cobs over a large bowl, and scrape the cobs to get the remaining pulp.
  • In a large soup pot, bring the water and chicken broth to a boil.
  • Add the corn kernels, corn pulp, onion, butter, and salt.
  • Cook 5 to 6 minutes.
  • Remove the pan from the heat.
  • In a blender jar, purée the corn mixture and the reserved chopped chiles, in batches if necessary, until smooth.
  • Add 1 cup of the cream, and blend again, about 30 seconds.
  • Pour the blended soup back into the same soup pot, and bring to a boil, over medium heat, stirring frequently.
  • Reduce heat to low, and stir in the remaining 1 cup of cream and cook, uncovered, stirring frequently, until steaming hot, 3 to 4 minutes.
  • Adjust seasoning.
  • Put 2 tablespoons of diced cheese into the bottom of each soup bowl, and ladle the hot soup into the bowls.
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Course; Soup
Cuisine; Mexican

White Bean Soup from Marge Poore

White Bean Soup from Marge Poore

Sopa de Frijol Blanco
Beans of every color are grown and marketed in Mexico. For this soup, I use small white beans and cook the beans a day ahead for best flavor. Canned white beans may be substituted, but home-cooked taste better.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the beans.
  • Then, in a large saucepan, heat the oil over medium heat and cook the onion, covered, stirring occasionally until softened, about 5 minutes.
  • Add the garlic, carrot, oregano, thyme, crushed pepper, and ½ cup of the chicken broth.
  • Bring to a boil, then reduce the heat to low, cover, and simmer until the carrots are tender, 10 to 12 minutes.
  • Transfer the mixture to a blender or food processor.
  • Add the cooked beans.
  • Purée until smooth.
  • Return the soup mixture to the saucepan.
  • Stir in enough of the remaining broth to make the soup the consistency of thin gravy.
  • Add the parsley and salt.
  • Bring to a boil over medium heat, then reduce the heat to low and simmer the soup, uncovered, stirring frequently, about 10 minutes, to blend the flavors.

Notes & Wine Advice

Serve hot.
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Course; Soup
Cuisine; Mexican

Richard Sandoval’s Tortilla Soup

Richard Sandoval’s Tortilla Soup

Sopa de Tortilla de Richard Sandoval Executive Chef Richard Sandoval, owner of the Maya Restaurants in New York and San Francisco, contributed his special recipe for Tortilla Soup. The creamy texture of the soup is achieved by puréeing and straining the ingredients and then presenting the soup with a garnish of crisp tortilla squares, diced avocado, and fresh cheese. The two dried chiles, and ancho, are often teamed in Mexican cooking for a more complex chile flavor with medium heat. Both kinds can be found in most Mexican markets and in specialty grocery stores. Keep in mind when choosing chiles that the guajillo is generally hotter, but as with all chiles, there are surprises. Experiment to see what works for your desire for fire.
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Ingredients

Makes 4 servings

  • 6 corn tortillas
  • Vegetable Oil for frying
  • 1 guajillo chile stemmed, seeded, veins removed, and cut into pieces
  • 1 ancho chile stemmed, seeded, veins removed, and cut into pieces
  • ¼ large Spanish onion chopped
  • 1 medium garlic clove chopped
  • 6 plum tomatoes about 12 ounces quartered
  • 3½ cups chicken stock canned or homemade
  • 1 about 6-inch sprig fresh epazote
  • 1 teaspoon salt or to taste
  • 2 teaspoons fresh lime juice
  • 1 teaspoon honey
  • ½ avocado Hass variety preferred, finely diced (½ inch)
  • 3 ounces finely diced queso fresco fresh Mexican cheese
  • ¼ cup Mexican crema or sour cream

Instructions

  • Cut 2 of the tortillas into 1⁄2-inch squares (like confetti).
  • Reserve.
  • In a medium skillet, pour oil to a depth of about 1 inch and heat until the oil shimmers.
  • Fry the 4 whole tortillas, 1 at a time, turning with tongs, until crisp and golden brown on both sides.
  • Drain on paper towels.
  • In the same hot oil, fry the tortilla squares until golden brown.
  • With a slotted spoon remove the squares and drain on paper towels.
  • Reserve in a bowl.
  • In a large saucepan, heat 1 tablespoon of oil and fry the chiles, onion, and garlic, stirring, until the onion and garlic start to brown, about 3 minutes.
  • Add the tomatoes, and cook, stirring, until the juices are bubbling, about 3 minutes.
  • Break the fried whole tortillas into spoon-size pieces and add to the tomato mixture along with the chicken stock and epazote.
  • Bring to a boil; reduce heat to low, cover, and simmer 25 minutes.
  • Remove the epazote and transfer the mixture to a blender or food processor.
  • Purée until smooth.
  • Pour the soup through a strainer into a large bowl.
  • Discard the debris.
  • Rinse the pan and return the soup to the pan.
  • Bring to a boil over medium-low heat, uncovered, stirring frequently to prevent sticking.
  • Season with salt, lime juice, and honey.
  • The soup should be the consistency of heavy cream.
  • If too thick, add hot chicken broth or water to reach the desired consistency.
  • To serve, place a portion of the tortilla squares, avocado, and cheese in the center of 4 shallow soup bowls.
  • Ladle in the hot soup.
  • Top with a dollop of crema.
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Course; Soup / Tortilla
Cuisine; Mexican