Grilled Tomato and Chipotle Chicken Soup

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This recipe from Chef Bill Gragg of the Assets Bar and Grill in Albuquerque, uses dried chipotles, but chipotles en adobo can be substituted if they are rinsed well.

Ingredients

  • 2 large or 3 small dried chipotles
  • 8 roma tomatoes, cut in half
  • 2 teaspoons olive oil
  • 1 large red onion, julienned
  • 1 pound boneless, skinless chicken breast, diced
  • 2 tablespoons lime juice, fresh preferred
  • 1 gallon chicken broth
  • 1/4 cup chopped fresh cilantro
  • Salt to taste

Instructions

Rehydrate the chiles in very hot water for 20 minutes, or until they are soft. Place the chiles in a blender or food processor with a little of the broth, and puree until smooth.

Grill the tomatoes over an open fire or roast them in the oven until they are blackened. Remove the skins.

Heat the oil in a sauce pot and sauté the onion and chicken until the onions are transparent. Add the tomatoes and simmer over low heat until the tomatoes have broken down.

Add the chile puree, lime juice, and chicken broth. Bring the mixture to a boil, reduce the heat and simmer until the chicken is tender.

Add the cilantro and serve.

Cream of Turnip Soup with Garlic and Habanero

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We know what you’re thinking: turnips? Well, when prepared in a spiced-up soup like this one, they are transformed. Both of us humbly admit that we love the turnip family, and that they add a great dimension to soups and stews. This one stores well in the refrigerator but doesn’t freeze well. Mixed herb croutons make a nice garnish.

 

Ingredients

  • ½ gallon water

  • 2 pounds turnips, peeled and diced

  • 3 tablespoons butter

  • 2 tablespoons garlic, chopped fine

  • 1 ½ teaspoons salt

  • 3 cups vegetable stock

  • 2 cups White Sauce #1 or #2

  • 1 cup heavy cream

  • 1 habanero chile, seeds and stem removed, minced

  • 1/4 cup chopped arugula

  • 1 tablespoon sugar

  • 1 teaspoon fresh lemon juice

  • Chopped parsley for garnish.

Instructions

In a large pot, combine the water, turnips, butter, garlic, and salt and boil until the turnips are soft, about 30 minutes, adding water if needed. Drain and return to the pot.

Combine the stock, white sauce, and heavy cream and add it to the turnips. Cook over low heat, stirring constantly.

Combine the habanero, arugula, sugar, and lemon juice and add it to the soup, stirring well.

Garnish with a pinch of parsley and serve.

 

Black Bean Chipotle Puree

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This exciting, thick soup marries the dark colors and flavors of the beans and chipotle chiles, but there’s quite a few other ingredients as well. Serve this with a hearty bread and your favorite sharp cheese. Note that this recipe requires advance preparation.

Ingredients

•    2 quarts water
•    1 tablespoon salt
•    3 cups black beans, cleaned and soaked overnight
•    ½ stalk celery, chopped with leaves
•    3 large dried chipotle chiles, approximately 3 ounces
•    3 cups dry red wine
•    1 teaspoon freshly ground nutmeg
•    1 teaspoon freshly ground cinnamon
•    ½ teaspoon ground ginger
•    1 tablespoon finely ground white pepper
•    2 tablespoons Mexican leaf oregano
•    ½ cup chopped fresh parsley
•    1 tablespoon Worcestershire sauce
•    1 medium onion, chopped coarsely
•    3 tablespoons chopped garlic
•    1 cup domestic mushrooms, chopped
•    1/4 cup extra virgin olive oil
•    1/4 cup peanut oil
•    1/3 cup tomato puree
•    2 ½ tablespoons red wine vinegar
•    3/4 cup raw honey
•    Lime wedges for garnish
•    Coarsely chopped cilantro for garnish

Instructions

In a large pot, combine the water, salt, black beans, celery, chipotles, wine, nutmeg, cinnamon, ginger, pepper, oregano, parsley and Worcestershire sauce and bring to a boil.
In a skillet, combine the onion, garlic, mushrooms, olive oil, and peanut oil and sauté until the onions are soft. Add this mixture to the pot and keep on a steady boil until the beans are soft, about 2 hours (but this can vary greatly, so check them as they’re cooking). Add water as needed, but by the end there should be little water in the pot.
Allow the beans to cool. In a bowl, combine the tomato puree, vinegar, and honey and mix with the beans. Puree this mixture in a food processor.
Reheat over very low heat (or use a double boiler), adding water to the desired consistency. Serve garnished with the lime wedges and chopped cilantro.

Tomato-Orange Ginger Soup

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This is an exciting blend of fresh, light flavors that makes a great beginning-of-the-meal palate stimulator during the summer. It has beautiful color and a slight bite from the ginger. A thinly sliced lime wheel makes an excellent garnish when floated on the soup with a dollop of sour cream.

Ingredients

•    2 medium onions, peeled and chopped fine
•    3 cloves garlic, chopped fine
•    1/8 pound sweet butter
•    Zest of ½ medium orange
•    6 cups quarts pureed fresh tomatoes
•    1 5-ounce can tomato paste
•    6 cups freshly squeezed orange juice
•    1 teaspoon ground ginger
•    1 tablespoon finely grated fresh ginger
•    1/4 teaspoon white pepper
•    ½ teaspoon salt
•    3/4 tablespoon salt
•    Cayenne to taste

Instructions

Sauté the onion and garlic lightly in the butter but do not brown. Add the zest and stir well. Transfer to a large pot or stock pot and add the remaining ingredients and stir well. Bring almost to a boil, lower the heat, and simmer for 15 minutes. Serve hot or allow to cool before serving.

Sweet and Hot Consomme’

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The flavor of peppers dominates this powerful, spiced up broth. This recipe can also be used as a vegetarian stock for making other soups and stews. It is an elegant example of a first course soup that can precede any entree.

Ingredients

•    4 red bell peppers, seeds removed, quartered
•    4 green bell peppers, seeds removed, quartered
•    6 large ripe tomatoes, quartered
•    2 large onions, quartered
•    2 large hot New Mexican green chiles, split, seeds and stemsremoved
•    3 whole bay leaves
•    3 large jalapeño chiles, split, seeds and stems removed
•    ½ cup chopped parsley
•    2 whole cloves
•    3 large cloves garlic
•    1 ½ tablespoons salt
•    6 quarts boiling water

Instructions

In a large stockpot, combine all ingredients except the water. Pour the boiling water over the ingredients and boil for 10 minutes. Reduce the heat and simmer, covered, for 1 ½ hours.

Remove from the heat and cool. Strain through a fine sieve. Serve hot or cold.