Spicy soup with crispy tortilla pieces and avocado is perfect for a chilly fall night.
- 1/3 c olive oil
- 1 onion, diced
- 2 poblano chilies, diced
- 1 clove garlic
- 1 tsp cumin
- 1 chipotle in adobe, chopped
- 3 c chicken stock
- 15 oz can tomatoes
- 4 corn tortilla, sliced into strips
- 2 c shredded cooked chicken
- Diced avocado
- Scallions, sliced
- Lime wedges
In a medium pot add the oil and cook the onion and peppers over medium heat until soft. Stir in garlic, cumin, chipotle pepper, tomatoes, stock and chicken and cook for 20 minutes.
Meanwhile heat a non stick skillet and spray with olive oil, add tortilla strips and cook until crispy.
Laden soup into bowls, top with tortilla strips, avocado, scallions and lime.
Serves 4 – 6.
This soup can be made in the slow cooker or pressure cooker. In the slow cooker, cook the chicken for 4 hours, cook the rice separately and stir in at the end.
- 8 c chicken stock
- 1.5 lb boneless, skinless chicken thighs
- 1 – 4 inch long piece of ginger, peeled and sliced thin
- 6 star anise pods
- 1 cinnamon stick
- 4 whole cloves
- 3/4 c sushi rice
- 2 tbsp fish sauce
- 4 scallions, sliced thin
- 2 jalapeños, sliced thin
- 1 c cilantro, chopped
- 1/2 c onion, sliced thin
Combine stock, chicken, ginger, star anise, cinnamon and cloves in a pressure and cook on high pressure for 8 minutes.
Shred chicken and set aside. Remove spices from the pot.
Stir in the rice and fish sauce into the broth and cook on high pressure for 1 minute.
Return chicken to the pot. Serve with scallions, jalapeño, cilantro and onion.
Simple and tarty!
1 tbsp olive oil
2 leeks, minced
6 oz Pancetta diced
4 slices Pancetta
14 oz lentils
6 c chicken stock
Salt and pepper
Place oil in a pot over medium heat, add Pancetta and leeks and cook until browned. Stir in stock and lentil and bring to a boil. Cool over medium heat until lentils are soft. Season with salt and pepper.
Preheat broiler to high. Cook 4 slices until crisp.
Divide Soup amount bowls and top with crisp Pancetta.
Wow! So simply so easy so tasty – Jose Andres is a master! This needs to sit in the fridge overnight to get the full flavor.
1 1/2 lb of tomatoes
2 persian cucumbers
1 green pepper
1 clove garlic
1/4 c olive oil
1 tbsp sherry vinegar
1/2 tsp salt
Combine all ingredients in a blender and purée till smooth. Chill overnight.
Blend before serving and drizzle with a little olive oil.
This is a quick and easy soup perfect for a week night meal.
6 tbsp grated parmigano
1 quart chicken stock
4 c spinach, chopped
Crack eggs into a bowl and whisk in cheese. Season with salt and pepper.
Bring stock to a boil over high heat, then reduce to low and simmer. Add spinach and cook until wilted, about 1 minute. Remove from heat. Slowly pour in egg mixture while stirring.
This chilled soup is so wonderful and light.
1 lb of fresh peas, pods reserved
1 onion, peeled ans halved
3 cloves of garlic
1 tbsp salt
1/4 tsp salt
2 oz goat cheese, crumbled
2 radishes, sliced thin
Rinse pea pods well. Bring 2 c water to a boil, add onion, garlic and pods. Boil, then reduce heat to medium and summer 30 minutes. Strain and discard pods, onion and garlic. Place broth in a blender.
Prepare a large bowl of ice water.
Bring 1 quart of water to a boil over high heat. Add 1 tbsp of salt and cook peas for 2 minutes- then drain and place in ice water. Drain and set a few peas aside. Place the reminder in the blender with stock. Puree will smooth and chill.
To serve, pour soup into a bowl and top with radishes, peas and Goat Cheese.
This cold soup is amazing! The flavor is so complex – Ottolenghi knocks it out of the park.
2 celery sticks (including the leaves)
2 small green peppers, deseeded
6 mini cucumbers
3 slices stale white bread, crust removed
4 garlic cloves
1 tsp sugar
1 1/2 c walnuts, lightly toasted
6 c baby spinach
1 c basil leaves
1/4 cp arsley
4 tbsp sherry vinegar
1 c olive oil
3 tbsp Greek yogurt
2 c water
9 oz ice cubes
2 tsp salt
Roughly chop up the celery, peppers, cucumbers, bread, chilli and garlic. Place in a blender and add the sugar, walnuts, spinach, basil, parsley, vinegar, oil, yogurt, most of the water, half the ice cubes, the salt and some white pepper.
Blitz the soup until smooth. Add more water, if needed, to get your preferred consistency. Taste the soup and adjust the seasoning.
Lastly, add the remaining ice and pulse once or twice, just to crush it a little.
Serve at once, with the croutons.
So simple and so good! This is a thick soup, you will need to thin any leftovers with a little water.
1 tbsp olive oil
1 c onion, chopped
1 c carrot, chopped
1 c celery, chopped
4 cloves garlic, chopped
1 lb lentils, rinsed
8 c water
1 bay leaf
3 sprigs thyme
3 springs parsley
1 parmesan rind
6 oz goat cheese, cut into thin soices
Garlic Croutons (i just TJ’s)
In a multicooker, heat oil over medium heat, add onions, celery and carrots and cook until tender about 5 min. Add garlic, lentils, water and herbs and cheese rind, stir and cover.
Cook on low for 6 hours. Purée and serve with Goat Cheese and croutons.
What’s better on a cold winter night that warm soup with a dollop of ricotta or burrata? Mmmm so good!
1 tbsp olive oil
1 c finley chopped celery
1 c finely chopped carrots
1 c finley chopped onin
1 28 oz can whole peeled tomoatoes
3 1/2 c vegetable broth
1 sprig thyme
1 parmesan rind
1/4 c fresh basil
1 bay leaf
1/2 c ricotta or burrata
In the sauté mode heat the oil over medium heat and add the celery, carrot and onions and cook until soft.
Pour the tomatoes into the cooker with the broth, thyme, rind and bay leaf. Cover and cook on low for 6 hours.
Use an immersion blender and purée until smooth. Garnish with ricotta or burrata and basil.
Dinner in less than 15 minutes? Yup!
4 c chickeb broth
2 c salsa
1 c frozen corn
1 red onion, chopped
2 bell peppers, chopped
1 can drained black beans
1/2 c cilantro, chopped
1 lb ground beef
slices greeen onions
Combine all ingredients except toppings in pressure cooker and stir. Close and cook 5 min at high pressure (9-11 psi).
Quick release and stir well.
Serve topped with cheese, jalapeños and onions.