Saturday, November 26, 2011
6 zucchini, cut into large chunks
2 onions, diced
3-4 garlic cloves, diced
1 quart chicken stock
2 cans fire roasted tomatoes
1T mexican oregano
2 chipotle peppers with adobo sauce
2 oz. sherry
1. Heat some lard in a pot and add the onions. When they become soft add the garlic and cook for a couple minutes.
2. Add the cumin and oregano cooking for about a minute.
3. Add the sherry to deglaze the pot and let cook for a minute.
4. Add the zucchini, chicken stock, tomatoes, and chipotles. (If you do not have enough liquid to adequately cover the zucchini then add more stock or water until you do.)
5. Simmer until the zucchini are soft. Puree if you want.
Cauliflower Bacon Soup
1 large head of cauliflower, broke into florets
1 onion, diced
2 garlic, diced
2 celery stalks, chopped
1 bell pepper, chopped
1 oz white wine
1-2 t of Bell's Seasoning
1 quart of chicken stock
1 apple, diced
4 strips of bacon
1. Cook the bacon in a large pot or dutch oven. Remove when done and reserve for later. If you had fatty bacon remove some of the grease but keep enough to cook the veggies in step 2.
2. Add the onion, garlic, bell pepper and celery to the bacon grease and cook until it begins to soften. Add the wine and cook for a minute.
3. Add the Bell's seasoning (I got this in New Orleans but I'm sure it's available nationwide, it's a blend rosemary, oregano, sage, ginger, and marjoram).
4. Add the cauliflower and chicken stock. Bring to a simmer.
5. Add the butter to a skillet and melt. Add the apple and cook until it's soft. Grate some nutmeg over the apples. Cook for another minute or two..
6. When the cauliflower is soft, remove from the heat and add to a blender. Add the apple and the four strips of bacon and puree.