Archive for the ‘soup’ category

Caldo Tlalepeno

December 29, 2011

We had this at Cactus Restaurant and decided to make it at home.  The recipe was too bland.  It needs some fresh garlic added to the stock, as well as extra heat (cayenne pepper).  Other than that, it was good.  A pound of boneless/skinless chicken breasts would be plenty.


Lentil Soup

November 24, 2008
Rich, smoky, filling... and the house smells great.

Rich, smoky, filling... and the house smells great.

The Joy of Cooking never fails.  I use andouille sausage in place of the prosciutto, and often add potato, pumpkin, or other vegetables.  This makes a lot of soup.
Lentil Soup:

3 tbsp olive oil

3 med carrots, peeled and diced

3 med celery stalks, diced

1 lrg onion, diced

3 cloves garlic, minced

2 oz prosciutto or pancetta, or 4 slices bacon, diced, optional

8 cups water

2 cups lentils, picked over and rinsed

1 14.5 ounce can diced tomatoes, drained

1 teasp dried thyme

1½ teasp balsamic vinegar

2 teasp salt (1 teaspoon, if using the meat)

1 teasp ground black pepper

  1. Heat the oil in a large soup pot over medium-low heat.
  2. Add the carrots, celery, onion, garlic and prosciutto, pancetta or bacon. Cook and stir until tender but not browned, about 5 to 10 minutes.
  3. Stir in the water, lentils, diced tomatoes, and thyme. Bring mixture to a boil, reduce heat, and simmer until the lentils are tender, 30 to 45 minutes.
  4. Stir in the balsamic vinegar, salt and pepper, adjusting seasonings as necessary.
  5. Ladle into warm bowl and serve immediately.