Mestizo Soup (Sopa Mestiza)

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Mestizo Soup (Sopa Mestiza)
Votes: 0
Rating: 0
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Rate this recipe!
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A Recipe From:

Mexican Modern

New Food From Mexico

 

by Fiona Dunlop 

 

Photographs by Jean-Blaise Hall




Ingredients


2 tbsp vegetable oil

1 1/2 oz (70g) each of chopped leeks, celery, and carrots

1 small onion, peeled and roughly chopped

1 oz (25g) mushrooms, sliced

1 1/2 oz (40g) cooked sweetcorn kernels, fresh or canned

1 1/2 oz (40g) zucchini flowers, rinsed

2 garlic cloves, peeled and crushed

2 lb 4 oz (1 kg) tomatoes, skinned and finely chopped

1 tsp chopped canned chipotle chilies

1 tsp fresh chopped epazote or flat-leaf parsley

3 pints (1.7 liters) chicken stock

salt, to taste

 



Instructions


Heat the oil in a large saucepan and sauté the leeks, celery, carrots, onions, mushrooms, sweetcorn, zucchini flowers, and garlic until tender.


Add the tomatoes, chilies, epazote, and chicken stock and bring to a boil. Add salt to taste, and serve piping hot.

Servings
6
Servings
6
Mestizo Soup (Sopa Mestiza)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

A Recipe From:

Mexican Modern

New Food From Mexico

 

by Fiona Dunlop 

 

Photographs by Jean-Blaise Hall




Ingredients


2 tbsp vegetable oil

1 1/2 oz (70g) each of chopped leeks, celery, and carrots

1 small onion, peeled and roughly chopped

1 oz (25g) mushrooms, sliced

1 1/2 oz (40g) cooked sweetcorn kernels, fresh or canned

1 1/2 oz (40g) zucchini flowers, rinsed

2 garlic cloves, peeled and crushed

2 lb 4 oz (1 kg) tomatoes, skinned and finely chopped

1 tsp chopped canned chipotle chilies

1 tsp fresh chopped epazote or flat-leaf parsley

3 pints (1.7 liters) chicken stock

salt, to taste

 



Instructions


Heat the oil in a large saucepan and sauté the leeks, celery, carrots, onions, mushrooms, sweetcorn, zucchini flowers, and garlic until tender.


Add the tomatoes, chilies, epazote, and chicken stock and bring to a boil. Add salt to taste, and serve piping hot.

Servings
6
Servings
6
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