It's not quite Friday yet, but so far it looks like this week's Soup-for-Lunch menu is shaping up this way: Monday: Creamless Mushroom Soup
Tuesday: Potato and Leek Soup
Wednesday: Adaptable Azteca Soup
Thursday: Spinach and Leek White Bean Soup
Friday: Pumpkin Salsa Soup
The Soup-for-Lunch Diet is going quite well taste-wise. (Waist-wise, I'm not yet seeing any results.) I love mushrooms, so the mushroom soup was a dream. The potato and leek soup was okay. The spinach and leek soup was pretty darn good. This week was my first time working with leeks. They are a slight pain to clean but taste-wise...I think I might have a new favorite vegetable. The Azteca Soup was outstanding as usual. This is a soup I've investigated and worked on ever since a trip to Guanajuato, Mexico where I dined on Suppa Azteca. Upon return to the U.S. I vowed to recreate the soup as closely as possible. Thanks to the canned chipotle peppers in adobo sauce, I've achieved it. What makes the Azteca Soup "adaptable" is that I brew up a base of pureed onion, tomato, cilantro and chipotle plus chicken broth and then add in tortilla strips, avocado, chicken, beans, fish, etc. depending on what pantry and refrigerator have on hand. This week I adapted it to be a fish soup (avocados are too darn expensive right now). In honor of Halloween I've put Pumpkin Salsa Soup on the menu. It's a new recipe and I'm skeptical, but if the soup turns out scary, it'll still be apropos of the holiday, right?
1 comment:
Potato Leek soup was sooo good! I tried to lick the bowl, it was so good!
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