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+-- Thread: Critique... (/showthread.php?tid=20781)
Critique... - Bizymomma - 07-27-2006
Last night I fixed up a batch of Tortilla Soup...YUM, and decided to give the chiles rellenos from Issue 52/August.
They were good but lacked salt. I had to salt mine to eat it. Served them with homemade guac, and pico de gallo.
I used the poblano peppers which were kind of big. We only ate 2 of them,....so, I partial fried the other two, and put them in the deep freeze. I'm curious to see how they come out next time!
Re: Critique... - cjs - 07-27-2006
Angela, I started to say that is one of my favorites also, but the date didn't seem right. The one I made and liked so well was Turkey Tortilla soup from Dec. '05 - it had the Black Bean Salsa with it.
I'll have to look at the one you made again! Love rellenos and especially poblanos!!!
Re: Critique... - Bizymomma - 07-27-2006
Jean,
My recipe was one from Wolfgang Puck. I haven't made the one from CAH yet!... Sry for the confusion!
Re: Critique... - Old Bay - 07-27-2006
I use Dean Fearings recipe--really good--he sells it in upscale stores for $20/48 oz can. High price chicken soup.
Re: Critique... - dollop - 07-27-2006
May I please have that recipe? I have already tried Chef Puck's recipe!
Re: Critique... - cjs - 07-28-2006
Here you go dollop -
TURKEY TORTILLA SOUP
Recipe By :Cuisine at Home, Dec. '05
2 Tbsps olive oil
1 1/2 c onions, chopped
2 Tbsps garlic, minced
3 corn tortillas (6" each), cut in 1' pcs
1 10 1/2 oz. can diced tomatoes w/green chilies
4 c chicken broth
1 tsp each: grd. cumin, grd. coriander, dried oregano
1/2 tsp cayenne
2 c cooked chicken or turkey, shredded
1 1/2 c frozen corn kernels
1/2 c heavy cream
1 c Monterey jack cheese, shredded
2 Tbsps fresh lime juice
Salt & pepper
BLACK BEAN SALSA
sour cream
Heat oil in large saucepan over med-high heat; add onions & garlic, and saute 3 min.
Stir in tortilla pcs & saute till they are no longer crisp.
Add tomatoes, broth, & spices, & bring to a boil.
Remove from heat; let cool 5 min, then puree soup base in batches in a blender or food processor till smooth.
Return soup to pot.
Add turkey/chix, corn, & cream.
Bring to a boil & simmer 5 min., or till beginning to thicken.
Reduce heat to med., sprinkle in cheese, and stir till melted.
Add lime juice & season with salt & pepper to taste.
Serve w/salsa and sour cream.
Nutritional info: soup - 267 cal., 15g fat, 16g carb, 306mg sodium, 3f fiber, 17g protein
Yield:
"8 c"
-----
BLACK BEAN SALSA
1 15 oz. can black beans, drained
1 c tomatoes, seeded, diced
1/2 c red onion, slivered
1/4 c minced fresh cilantro
2 Tbsps jalapeno, seeded, minced
2 Tbsps fresh lime juice
1 Tbsp olive oil
Salt & pepper to taste
Combine all ingredients in a bowl, tossing well to coat.
Chill salsa till ready to serve.
per 1/2 cup: 95 cal; 3g fat; 13g carb; 221mg sodium; 4g fiber; 4g protein
Yield:
"3 c"
I think this soup is my 2nd all time C@H favorite -
Re: Critique... - dollop - 07-29-2006
Thank you for taking the time to post this! I do appreciate it.
Re: Critique... - cjs - 07-29-2006
You're welcome - enjoy!
Re: Critique... - dollop - 07-30-2006
Quote:
I use Dean Fearings recipe--really good--he sells it in upscale stores for $20/48 oz can. High price chicken soup.
Old Bay, I just now noticed you mentioned your recipe...do you mind sharing?
I would like to at least look at a chicken soup recipe that is worth $20/48 oz. can.