CHILLED AVOCADO SOUP
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Right before serving in a food processor puree the broth, garlic, lime juice and 1 of the avocados; season well to taste with salt and cayenne pepper.
- Add ice water to thin the soup to the texture you like. Chill the soup while you peel and cut remaining avocado into small dice. Fold the diced avocado into the base and adjust the seasoning.
- To serve, ladle soup into chilled bowls and garnish with cilantro, chives and a dollop of yogurt in the center or each portion.
CHICKEN CALDO VERDE
Traditionally served during weddings and festivals, this Portuguese soup varies from family to family. It is often made with either kale or collard greens. For convenience, we call for chorizo in place of chourico, a similar dried sausage. The soup will thicken as it stands. If reheating, add a little stock or water to thin.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Set a large pot over medium heat and add the chorizo and olive oil. Cook, stirring occasionally, until the chorizo is crisp and the oil is red and infused, about 2 minutes. Remove the chorizo to a paper towel-lined plate and reserve; leave the oil in the pot.
- Add the chicken broth, onion, chicken thighs, garlic, bay leaf, 1 1/2 teaspoons salt and 4 cups water to the pot. Bring to a boil and reduce to a simmer. Cook, partially covered, for 15 minutes. Add the potatoes and simmer until both the chicken and potatoes are tender when pierced with a knife, 10 to 15 minutes more. Remove the chicken to a bowl.
- Mash the potatoes coarsely with a potato masher to thicken the consistency of the soup. Discard the bay leaf. When the chicken is cool enough to handle, shred the meat and set aside.
- Layer the kale leaves to make a stack. Cut the leaves in half lengthwise, then cut into 1/2-inch-wide pieces (or tear into 1/2-inch pieces). Add the kale and 1/4 teaspoon black pepper to the soup, return to a simmer and cook, uncovered, until the leaves are tender, about 5 minutes. Add the shredded chicken to the soup and return to a simmer.
- Divide the soup among 6 bowls and serve topped with several pieces of the reserved chorizo.
MEXICAN CHICKEN SOUP WITH GARBANZO BEANS (CALDO TLALPENO)
An authentic Mexican recipe for shredded chicken soup with chickpeas, carrots, and chipotle chiles. It is served traditionally with cheese, avocado, and lemon juice.
Provided by Guillermo
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 17
Steps:
- Combine chicken breasts, 1/2 an onion, celery, and parsley with cold water and chicken bouillon in a saucepan. Bring to a boil. Reduce heat and simmer the stock until chicken is no longer pink in the center, 20 to 25 minutes.
- Remove chicken from the stock and shred with a fork. Strain stock and discard onion, celery, and parsley. Return stock to the saucepan.
- Heat oil in a skillet over medium heat. Add chopped onion and garlic; cook and stir until transparent, about 3 minutes. Add tomatoes and cook until tender, about 5 minutes. Let cool slightly, about 5 minutes. Pour mixture into a blender; add 1 cup stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend.
- Pour tomato mixture into the saucepan of stock; add chickpeas and carrots. Let simmer until carrots are nearly softened, about 10 minutes. Stir in the shredded chicken and chipotle peppers. Let simmer until flavors blend and carrots are tender, about 10 minutes more. Season with salt and serve with avocados, lime quarters, and Oaxaca cheese on the side.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 19.6 g, Cholesterol 64.4 mg, Fat 14.8 g, Fiber 7 g, Protein 25.6 g, SaturatedFat 4.4 g, Sodium 585.9 mg, Sugar 3.9 g
CHILLED AVOCADO SOUP
Make and share this Chilled Avocado Soup recipe from Food.com.
Provided by MaMere
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel, pit and dice avocados.
- Use a blender or food processor to puree avocados until smooth.
- Saute chopped shallots in olive oil until tender but not brown;set aside to cool.
- In a large bowl, whisk together avocados with chicken stock, heavy cream and shallots until smooth. Stir in salt, pepper and nutmeg; adjust seasonings to taste.
- Chill for at least half an hour before serving.
- Garnish as desired.
- prep and cook time does not incude refrigeration time.
Nutrition Facts : Calories 441.6, Fat 41.6, SaturatedFat 16.7, Cholesterol 85.1, Sodium 201.6, Carbohydrate 15, Fiber 6.8, Sugar 2.7, Protein 6.3
CHICKEN CHILE VERDE
During culinary school I worked at a Mexican restaurant in Saranac Lake, NY, called Casa Del Sol. My favorite dish was the Chile Verde. In this version I simmer large chunks of chicken slowly in an exotic green sauce of tomatillos and chilies.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 2h45m
Yield 6
Number Of Ingredients 16
Steps:
- Season chicken pieces with salt and black pepper on all sides.
- Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.
- Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.
- Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.
- Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.
- Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.
- Season with salt and pepper to taste; serve garnished with sour cream.
Nutrition Facts : Calories 441.4 calories, Carbohydrate 30 g, Cholesterol 70.3 mg, Fat 24.7 g, Fiber 4.8 g, Protein 25.7 g, SaturatedFat 7.4 g, Sodium 424.7 mg, Sugar 4.9 g
CHILLED AVOCADO SOUP
Steps:
- Scrape avocados from skin into processor. Add buttermilk and yogurt; purée until smooth. Mix in lime juice, jalepeño and chili powder. With machine running, blend in 1/2 cup broth. Season with salt and pepper. Chill soup until cold. (Can be made 1 day ahead. Cover and keep chilled.)
- Thin soup with more broth, if desired. Spoon into bowls. Sprinkle with onion.
CHILLED AVOCADO SOUP WITH GINGER AND LIME
Make and share this Chilled Avocado Soup With Ginger and Lime recipe from Food.com.
Provided by Ashley U
Categories Low Protein
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a medium pan over medium heat.
- Add minced shallots and minced ginger; sauté for about 1 minute.
- Add chicken broth, lime juice, cayenne pepper; bring to a boil.
- Reduce heat to medium-low and simmer for about 3 minutes.
- Transfer mixture to a large bow.
- Purée avocados and half & half in a blender.
- Whisk into soup.
- Season with salt and pepper.
- Cover and refrigerate for at least 3 hours.
- Garnish soup with cilantro and lime slices.
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