Chicken Enchilada Soup
Since the weather has truly turned into fall (as evidenced by how many days I have recently grabbed turtlenecks and sweaters out of my closet) my cravings have turned to soup. I’ve dug out all my cookbooks and weblinks and gathered a few new recipes to try. My mom is also having a series of dental surgeries, and I’m planning to bring her a bunch of frozen homemade soups to enjoy during her recoveries, so I’m sure she’ll be glad of the variety.
Since it’s NaBloPoMo and all, I’ll share my favorites here. (Such a win-win ). And bonus for all of us: today’s entry lets me spout more random mavinformationTM (this is my new homemade word for “maven information
November 4th, 2007 at 10:11 PM
Any good substitues for instant masa? I am not sure where to find it in Alaska!?!?!
I am so happy to “hear” you again – even if it is in bloggy land. Talk to you soon, Love, Cath
November 5th, 2007 at 3:37 PM
This, is a keeper! Yum-o.
November 6th, 2007 at 9:42 PM
I have been reading your blogs (both of them) for quite a while now, I look forward to your posts and laugh out loud whilst reading them! I haven’t commented on anything yet, but your call for soup recipes was just the excuse I needed to finally post. I have recently discovered THE BEST pumpkin soup recipe in the world! It is so simple and quick and will leave everyone thinking that you were slaving away for hours. Here it is:
1 Litre Chicken Stock
1kg Peeled & Diced Pumpkin
1 Tablespoon Oil
1 – 2 Tablespoons Red Curry Paste
1 Can (400ml) Coconut Milk (or Cream)
Directions:
Saute the red curry paste in the oil for 1 minute to fry off the raw spice taste.
Add the diced pumpkin and stir through.
Pour in the chicken stock, cover and simmer until the pumpkin is cooked through and almost falling apart.
Turn off the heat and puree the soup using a handheld blender.
Turn the heat on and add the can of coconut milk, stir through.
I have long been a fan of pumpkin soup but this was is amazing, I have made it three times in two weeks! It works just as well with reduced fat coconut milk/cream and salt reduced stock.
(not sure what varieties you have in the US, but here in Australia I use Butternut Pumpkin)
November 7th, 2007 at 9:29 PM
Emma: Oooh – sounds great! Thanks for delurking!
Cath: I miss you, too! Don’t know about in AK…ask around about a Mexican store??
MM: Thanks, Beth – I hope you like it!