Yes, it's true, I use store-bought chicken broth. We don't eat much chicken, and, when we do, we usually just eat chicken paillard or something made from boneless chicken breasts. Kind of makes it hard to make chicken broth. We do make our own vegetable broth, but that just wouldn't be the same. Those following along with the cookbook will note that there is no sprig of epazote, only dried epazote, because that's all I've been able to find thus far. I also don't have slices of chipotle because I pureed my canned chipotle when I opened it; I used it instead. I also didn't include the pork fat in the mise, but, don't worry, it's in there. I did not add a chicken breast because we were having it as a light starter (Bayless even suggests omitting the chicken breast when the soup is served with our main course).
Because I was going to make the soup after everyone arrived, I made everything I could first and added all of the ingredients to the broth to simmer, with the idea that I could leave the kitchen. It didn't exactly work out that way because of all of the other things I was busy cooking, but it did free up some time for me. So, I added the onions and carrots to the pork fat to cook:
Because I was going to make the soup after everyone arrived, I made everything I could first and added all of the ingredients to the broth to simmer, with the idea that I could leave the kitchen. It didn't exactly work out that way because of all of the other things I was busy cooking, but it did free up some time for me. So, I added the onions and carrots to the pork fat to cook:
I cooked them for a while; until the onions were starting to brown, and added the garlic. I cooked it for a bit longer, then added the beans and dried herbs:
When everyone arrived, I heated up the broth, added the onion/carrot/bean/herb mixture to it, and simmered everything for about 30 minutes. When it was ready, I added some diced avocado to the top, and here's the final plating:
Okay, I forgot to take a picture of the finished dish (idiot), but I thought it looked very nice. It certainly did not have any swimming pool floatie noodles in it.... In fact, the soup was excellent, if I do say so myself. It was nice and light, but also full of flavor. As I said earlier, I offered chipotle puree instead of chipotle slices, with a warning because it is very spicy. I thought that a bit of it gave it some interesting depth, but it was easy to take a bit too much and overwhelm the delicate flavors of the soup. One of our friends declared that the soup tasted like spring, and when Katy had a stomach ache a few weeks later, she said that it was all that she wanted to eat (of course, it was gone by then). Not bad reviews, I think.
Sources:
Sources:
Central Market Organics chicken broth
Goya beans
Everything else from Central Market or our pantry
2 comments:
ok.i am sooo slow. love Gringo kitchen..looked back at past post...looked at profile. i did not know it was scott 'till than. duh.(the pic of charlie was a pretty good clue).anyway, Gringo, how do you store left over chiotle? we freeze it but the puree sounds more user friendly. your on for something great for the po 'o9
bv xo
Thanks for stopping by, Barbara! I'm glad you like it. I usually buy a can of chipotle in adobo and puree the whole can in the food processor. We use it pretty regularly, and I just scoop out a spoonful for each pepper a recipe calls for (or just add a spoonful if I think whatever I am making for burrito filling needs some kick). We keep it in the refrigerator, and it seems to last well for at least a month or two. We also have dried chipotles that I use for my chile powder, among other things. They last almost forever.
Be warned, I may show up with jars of mole to next year's Po. There's no way I'm spending all day inside cooking...
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