Fanesca Spring Soup Recipes

Steps:

• Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
• Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.
• Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.

Steps:

• If using, soak cod fish in cold water to cover for 12 hours or more, changing water from time to time.
• Drain and put in saucepan with fresh water to cover. Bring to a boil, lower heat and simmer until fish is tender, about 15 minutes. Drain fish, cut into 1/2 inch pieces and set aside.
• Preheat oven to 375-400 degrees fahrenheit. Cut winter squash in half and place cut side down on a lightly sprayed cookie sheet. Bake for 45 minutes.
• Meanwhile, cook rice according to package directions replacing half the water with milk (boil on very low heat about 20 minutes).
• Meanwhile, cook beans and vegetables according to package directions. I used frozen corn, peas, lima beans and green beans combined in same casserole dish and microwaved for 8-9 minutes. The zucchini and cabbage I steamed together for 10 minutes. Combine.
• Meanwhile, cook eggs until hard boiled (about 4 minutes) and set aside. Let cool, remove shell and slice.
• When rice is done, add to bean mixture.
• When winter squash is done, set aside and let cool slightly before scraping out flesh with a fork and mashing a bit. Add to beans and rice mixture. If you are making this ahead of time, place in refrigerator until ready.
• Heat butter in large saucepan and saute the onions and garlic until the onions are soft, about 5 minutes, Add oregano, cumin, bay leaf and several grinds of black pepper and saute for a minute or two longer. Add 1 cup water, bring to a boil and add the next 11 ingredients (rice through milk) and fish, if using.
• Stir to mix and simmer very gently for about 5 minutes to blend the flavors.
• Add chopped cheese and salt to taste. The soup should be about as thick as a minestrone. If it seems too thick, thin it with a little more milk and simmer for a few minutes longer.
• Garnish soup with sliced hardboiled eggs and serve with parmesan cheese.

Steps:

• Ahead of time, cook the squashes, cabbage, rice and beans separately and soak the fish. Save the liquids from the beans and fish.
• If the broad beans still have the shells, remove them.
• When ready to prepare:.
• 1. In a large pot, fry onion in 1 T butter with achiote and 3 minced cloves of garlic until the onion is transparent.
• 2. Add pepper and1/4 tsp cumin and fry additional minute.
• 3. Cut the fish in medium sized pieces (to preference).
• 4. Add a half cup of saved fish water, half-and-half, and the bean water to make one liter of liquid. If the bean water does not reach a liter, add water.
• 5. Add peanut butter, squash, sambo, cabbage, and rice; boil for 20 minutes, stirring, until it reaches a creamy consistency.
• 6. Add the hominy, both types of beans (make sure the broad beans have no shells), and peas, and simmer for 10 minutes.
• 7. Add the fish, simmer for 5 minutes. More of the fish water may be added to taste.
• 8. Add chochos.
• Top with any/all of the following:.
• 1. Fried plantain: Cut the plantains into pieces about an inch long, microwave until soft, press flat with a flat knife or a can, and fry in oil of your choice until golden brown.
• 2. Hard-boiled egg, peeled and halved.
• 3. Empanadas.