Sopa de Garbanzos

I often have hazy memories of walking softly through fields of garbanzo plants, while the sun set in the background. These were some of the most picturesque memories of my childhood. There was something about walking with care, so that the sticky substance on the pods would not get on my clothes, that brings so many feelings of a deep connection with nature. At the end of the walk we would end up with bushels of fresh garbanzos that were perfect for roasting.

Roasted fresh garbanzo beans in the pod are amazing, specially when they are sprinkled with sea salt or even hot sauce. Almost like the Mexican version of edamame. However, when the garbanzo bean season would pass, what was left was dried garbanzo beans. During these months, no matter what the weather was like, my mom would make a delicious garbanzo bean soup. A soup that was enjoyable both warm and cold, made with simple ingredients, yet always hearty. Filled with notes of cumin but allowing the garbanzo beans to stand out.

As we are still experiencing cold weather in New York and in other areas of the country, I thought it would be the perfect time to share a recipe that means so much to me. This is one of my favorite soups that I grew up with: Sopa de Garbanzos.

Serves approximately 2 bowls

Ingredients:
2 cups cooked garbanzo beans
1/2 cup chopped onion
3 minced garlic
2 cups chopped vibe ripe tomatoes
2 teaspoons cumin
1/2 teaspoon black pepper
3 cups water or cooking liquid
1/4 cup corn oil
1 teaspoon salt or to taste

- In a pot, heat the oil under medium heat.
- Add the onion and cook for approximately 3 minutes. Allowing the onion to sweat out all of it’s flavors.
- Then add the garlic and sauté that for approximately 1 minute, just to bring out it’s flavor but don’t allow it to brown.
- Right after add the tomatoes and cook down for about 7 minutes.
- Now you’re ready to add the cumin, black pepper, salt, and garbanzos.
- Sauté for about 3 minutes then add the cooking liquid or water.
- Turn the heat down to low, cover, and cook down until it has thickened; approximately one hour and 30 minutes.
- If you prefer a thicker soup after 30 minutes you can take a cup of the garbanzos, grind them to a pulp, add back into soup, and cook down for one hour.

I love to eat this simple soup with corn tortillas but enjoy as you please.

Provecho!

Feel free to post your comments or questions.

Sopa Mexicana de Vegetales (Mexican Vegetable Soup)

I’m sure most of us could relate to the comfort a bowl of soup can bring us when we are fighting a cold. Since it seems that almost everyone around me has been sick, I wanted to share a very delicious but most importantly, very healthy Mexican vegetable soup.

My Sopa Mexicana de Vegetales brings me beautiful memories of my mom taking care of me with her delicious food whenever I was sick. Thank you mom for taking care of me so well all my life.

Now, you don’t have to be sick to enjoy it but it will soothe your soul if you are. Enjoy!

Yields: approximately 6 large servings

Ingredients:
1 chayote
2 medium potatoes
2 medium vine ripe tomatoes
2 carrots
2 fresh corn on the cob
1 celery stick
1 onion
4 garlic cloves
2 tablespoons of coarse salt
8 sprigs of cilantro
2 teaspoon whole cumin
2 teaspoon ground pepper
1 teaspoon of oregano
1 egg (omit for a vegan soup)
10 cups of water

- Roughly chop all vegetables, excluding the cilantro and garlic. You can also cut your corn into 1 inch rounds if you would like.
- In a large pot bring the water to a boil then add all the vegetables and salt.
- Simmer soup (under low heat) for about 15 minutes then add cumin, black pepper, and oregano. Continue to simmer soup for an additional 10 minutes.
- In a small bowl whisk the egg with a tablespoon of water until well mixed.
- Slowly, drop the egg into the soup while mixing. The purpose of the egg is to add flavor. Mix fast so that the egg almost disappears into the soup (no clumps).
- Add the cilantro sprigs and simmer for another 10 minutes.

This Soup is done!

Not only is this soup flavorful but it is very healthy. You could saute the carrots, onions, tomatoes, garlic and spices with olive oil first but this is much healthier. Also, you could include chicken or beef if you’re not vegetarian. Regardless of how you prepare it make sure to enjoy it with tons of lime juice and cilantro.

Provecho

Feel free to post your comments or questions.

Sopa de Xoconostle

I woke up and felt the chill in the air. Closed my eyes and pulled the sheets more tightly. Fall came early. Like an automatic switch, my brain translated fall into an excuse to eat soup for days. Oh how I love fall and a delicious soup to warm the heart.

To start off this soup season I wanted to share my favorite soup of all time: Sopa de Xoconostle.

Xoconostles, as I have shared with you in the past, are the sour fruit of the prickly pear cactus. As you might imagine, this soup will be extremely subtle, citric, and rejuvenating. The best way to describe it is by saying that it’s the Mexican version of a Miso Soup.

As a child my mom made this soup quite often and I always felt happy and relaxed after eating it. To me there is no more comforting food than the delicious broth of Sopa de Xoconostle.

Run to your favorite Mexican market and purchase the ingredients for this simple recipe that will soothe your heart.

Ingredients:
6 xoconostles
5 tomatillos
4 cloves of garlic
1/2 large white onion
1 jalapeño
1 tablespoon of coarse salt
1/4 cup cilantro (roughly chopped)
2 liters of water

- Bring 2 liters of water to a boil.
- In the meantime, cut both ends of a xoconostle and remove the skin using a paring knife. If you would prefer, remove the seeds using a spoon (I like the seeds but they can be like pomegranate seeds, it’s your choice).
- Roughly chop the xoconostles and add to water. Lower heat.
- Chop tomatillos in quarters and add to water also.
- Rough chop the onion and add to the soup.
- Add the garlic, jalapeño, and salt.
- Continue simmering for approximately 30 minutes or until xoconostles are cooked. You will know when the xoconostles are cooked if they are firm yet easy to chew.
- As you turn off your heat add the cilantro. You can serve after 5 minutes.

Extremely simple yet so comforting this soup is. You can eat it as an appetizer before a meal or as a light entree. I love to eat my Sopa de Xoconostle with some Mayocoba beans that have just been cooked by adding them inside the soup (don’t use canned beans as they will ruin the subtle flavors). Also, I prefer to have a warm corn tortilla instead of bread or crackers with it.

Provecho!

Feel free to post your comments or questions.

Sopa De Nopales (Cactus Soup)

For the rest of my life this dish will hold a special place in my heart. A year ago I sat in my New York living room watching the beginning of a 3rd season of MasterChef. A very special person in my life looked at me and for the 3rd year in a row he said “You need to go on MasterChef.” I stared at the hopefuls presenting their signature dishes to the judges and giggled. “I should” I responded, yet I didn’t mean it. The idea was too grandiose to comprehend. Then he asked “What would you cook for the judges?” I thought for about 30 seconds and said “I think my Sopa de Nopales. It would be different, no one has presented that,and it’s delicious.”

Months later, after many reminders of how I needed to audition, I gathered myself together and thought “I have nothing to lose.” I knew I wanted to transition my career into a culinary one and that my passion was truly with food. Many more months later, after countless rounds of auditions, I found myself in front of three amazing people in the culinary world presenting my Sopa de Nopales.

An idea that started out of a giggle but my heart knew what it was saying. It knew what I needed to stand out. It knew that I needed to use the ingredients that represented me and where I came from.

I hope this dish brings you as much joy as it has to me in my life.

INGREDIENTS:
8 Prickly Pear Cactus Pads
16 Guajillo Chilies
4 Pulla Chillies
3 large white onions
6 cloves of garlic
4 tsp. of cumin powder
2 tsp. black Pepper
5 sprigs of cilantro
4 cups of water (2 for sauce, 2 for soup)
Husks of 4 tomatillos
½ cup of Mexican dried Shrimp or 1 sheet of nori
2 egg
1 tsp. of Panko crumbs
7 tbsp. corn oil
6 tsp. salt

• Dice all four pads of prickly pear cactus.
• Roughly chop one of the onions.
• Boil the diced cactus and the onions with 4 large cloves of garlic, the tomatillo husks, and 1 teaspoon of salt; until tender (About 30 minutes).
• Devein and remove all seeds from the guajillo and pulla chillies. Then place in boiling water for about 5 minutes.
• In the meantime, dice the second onion and place aside for the soup.
• Puree chilies, along with 2 cloves of garlic, 2 teaspoons of cumin powder, 1 teaspoon of black pepper, 2 cups of water and about 1 teaspoon of salt in a food processor.
• In a pot, add 2 tablespoons of corn oil and sauté the diced onion until soft.
• Strain the chili paste through a colander to remove any skins.
• Add the chili paste to the sautéed onions and sauté for about 1 minute.
• Drain the cactus from boiling water and remove tomatillo husks, onions, and garlic cloves. Then add the drained cactus into the sautéed chili paste and sauté for about 2 minutes.
• Add the cilantro into the pot and sauté for about 30 seconds.
• Immediately add the one and a half cups of water to the pot and simmer on low heat for at least 15 minutes. I try to leave it for about 40 minutes. For less thick of a constancy add 2 cups instead.
• Meanwhile, place the dried shrimp (removing the heads) and panko crumbs into a food processor and pulverize. Or substitute by using the nori.
• Separate the egg white from the yolk, and whisk until it forms soft peaks, then add egg yolks and whisk briefly until blended smoothly.
• Immediately add the dried shrimp powder to the eggs, and fold softly until completely blended.
• In a deep skillet add 4 tablespoons of corn oil and heat under medium to high heat. Once the oil is heated, drop in small balls of egg and shrimp mixture with a spoon. Fry on both sides until golden. Place on paper napkins to remove any excess oil.
• Your soup will be done by now. All you have left to do is cut your dried shrimp patties into cubes.
• Serve your soup and garnish with the dried shrimp croutons and fresh cilantro.

This is completely vegan if you omit the dried shrimp croutons.

Provecho!

Feel free to post your comments or questions.

AMDV

Recipes POST HERE

Sopa de Garbanzos

Sopa Mexicana de Vegetales (Mexican Vegetable Soup)

Sopa de Xoconostle

Sopa De Nopales (Cactus Soup)