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Name:	Mack -	Reply
Subject:	OK, Here Comes Soup Season>>>
Date:	9/16/2010 7:56:25 PM

About this time every year, my bride and I start stocking the freezer with stuff that we can enjoy when the temp drops and the rainy season starts. Simple, easy stuff which, when paired with breads, salads, and a fireplace, translate to a cozy Winter meal. Traditions are SanteFe Soup, Spaghetti sauce, VegBeef Soup, BlackBean Soup, CampStew, etc, etc.
Please share something you find unique or especially good; not necessarily exotic, but just good stuff.

Name:	Maverick -	Reply
Subject:	Salsa, Chicken Tortilla and Black Bean Soup
Date:	9/17/2010 11:00:12 AM

Straight from Mexico Trip years ago. Fresh Salsa - 2 Medium to Large Ripe Tomatoes - chopped - Juice of One Lime - Equal part Water to Lime Juice - One Bunch of Cilantro (chopped) - 1 small white onion chopped - Add jalapenos if you like (not called for in recipe) - 2 tsp black pepper - 1 tsp salt - Mix and let sit for 15 to 20 minutes Chicken Tortilla Soup (Serves 4 - Large Bowls) - 6 cups Water - 2 scoops Powdered Chicken Broth (my guess is a scoop is equal to one bouillon cube - -- we like Knox bullion cubes) - 3 Large Chicken Breasts - 1 Medium Tomato - Quartered - 1/2 small white onion sliced Cook above over continuous boil for 30 minutes Remove chicken to cool - Add 10oz of tomato juice to chicken broth and bring to simmer and cook 5 minutes In Each Bowl (While chicken broth is cooking) - 1 sliced avocado - 1 Chopped bell pepper - 1/4 small onion chopped - 4 TBS Monterrey jack shredded cheese - 1 tsp chopped cilantro - 3 TBS chopped tomatoes - Fried corn tortillas strips to your liking (recipe called for 6 small corn tortillas fried in hot grease) Pull cooled chicken and add to bowls Pour in strained Chicken broth mixture Top with Sour Cream Black Bean Soup (Serves 4 - Large Bowls) - 2 Cans (15oz) Black or Brown Beans (already creamed or needs to be creamed) - 1/2 scoop of Powdered Chicken Broth (my guess is a scoop is equal to one bouillon cube -- we like Knox bullion cubes) - 3 1/2 cups of water - 1 TBS butter - Stir till boiling, then simmer for 20 minutes In Each Bowl (While bean broth is simmering) - 1 Sliced Avocado - 4 TBS Monterrey jack shredded cheese - 2 tsp chopped cilantro - 3 TBS chopped tomatoes - Add chopped white onions, if you like (did not call for such in recipe) - Fried corn tortillas strips to your liking (recipe called for 6 small corn tortillas fried in hot grease) - Pour in black bean broth - Top with sour cream

Name:	Mack -	Reply
Subject:	Salsa, Chicken Tortilla and Black Bean Soup
Date:	9/17/2010 5:47:02 PM

Oh, yeah!! Except for the Salsa, that's what I'm talking about. Soups could be frozen, and the serving bowls prepped while the soup is thawing.
Maybe a Chunk of previously discussed Mexican Cornbread as a side??
Come on cooler weather.

Name:	Talullahhound -	Reply
Subject:	Cauliflower Soup
Date:	9/19/2010 4:42:25 PM

From the Victory Garden Cookbook:

1 3/4 lb cauliflower, broken into flowerettes
1 TBSP lemon juice
4 TBSP butter
1/2 cup finely chopped celery
1 cup of chopped onions
6 cups chicken broth (I usually use the boxed stuff)
2 tsp salt
1/2 cup light cream
Freshly ground pepper.

Cook the cauliflower in the broth until tender-crisp. Meanwhile, melt the butter in a pan, and cook the onions and celery until wilted. Add the flour and cook long enough to get rid of the flour taste (maybe 2 minutes). Wisk the broth into the mixture and cook on high heat for about 5 mintues. Lower heat, partially cover and cook for about 15 minutes.
At this point, I usually use an immersion (hand-held) blender to puree to the desired textur,e, but in a pinch you could use a regular blender. Put add the cream, salt/pepper and lemon juice.

I've been making this for years. It comes together quickly. Sometimes I just steam half of the cauliflower in the microwave and add it toward the end for more texture.

I"m also a big fan of a good onion soup. It's pretty straightforward -- just basically onions and beef broth. But, the beef broth quality really matters -- homemade or high quality store bought; and the onions must be carmelized to a golden brown for it to develop that good flavor.

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