AZTEC SOUP
Steps:
- Deglaze the pot with chicken broth and add the tomatoes, Greek oregano, chicken meat and the sprig of epazote. Stir. Partially cover pot and simmer soup for about 40 minutes. Boil some salted water in a separate pot. Throw in the wild rice and simmer for 40 minutes. Strain. Heat a grill pan on medium-high heat. Brush some canola oil on the ears of corn. Grill the corn for a few seconds on all sides until marked. Slice off the corn niblets. Add the corn, wild rice, and cooked black beans to the soup. Season the soup with brown sugar, sea salt, freshly ground pepper and coriander (cilantro) to taste. Serve this soup with a dollop of creme fraiche, crispy tortillas and a squirt of fresh lime juice. To make 'Liquid Gold' Chicken Broth: Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and saute for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Saute for about 8 minutes. Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil. Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns. Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours. Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside. Cook's Note: The good chicken meat can be used for chicken soup or another recipe. Refrigerate the broth overnight. Slip a sharp knife around the edges of solidified chicken fat and discard.
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Biki Patel
[email protected]This soup is a bit time-consuming to make, but it's worth it. The flavors are amazing and the soup is so hearty and filling.
Thanda Mabuza
[email protected]I made this soup for a potluck and it was a huge hit! Everyone loved it. I especially liked the addition of the avocado and cilantro.
zoey fetse
[email protected]This soup is a great way to use up leftover chicken. It's also very versatile. You can add different vegetables or spices to it to change the flavor.
Mohammad Asif
[email protected]I'm not a huge fan of spicy food, but this soup was surprisingly mild. The flavors were well-balanced and the soup was very comforting. I would definitely make it again.
Agenor René
[email protected]This is my go-to recipe for Aztec soup. It's so easy to make and it's always delicious. I love the smoky flavor of the chipotle peppers.
Ronald Rose
[email protected]I was really excited to try this soup, but I was disappointed. The flavors were bland and the soup was too thin. I ended up adding a lot of extra spices and vegetables to it just to make it palatable.
Solomon Aboagye
[email protected]This soup is amazing! I've made it several times and it's always a hit. The flavors are so rich and complex, and the soup is so creamy and satisfying. I highly recommend it!
Rita Idongesit
[email protected]Meh. I thought this soup was just okay. It wasn't bad, but it wasn't anything special either. I probably won't make it again.
Asha Gc
[email protected]I love this soup! It's so easy to make and it's always a crowd-pleaser. I usually add some extra vegetables to it, like carrots and celery.
Matthew Bryce
[email protected]This Aztec soup was a hit at my dinner party! The flavors were complex and delicious, and the soup was hearty and filling. I followed the recipe exactly and it turned out perfectly.