Maureen & Ron cookin' to music - mexican 'chicken' soup with cocoa

[Guest guest]

as a die-hard Allman Brothers fan, i've found those driving 18 - 42

minute instrumentals work GREAT for me when i'm cooking. same

principle, though.

 

OK, i've been making this soup for over 15 years, at first with an

ingredient we won't mention, and for the past 13 or so years, with a

variety of substitutes. my favorite is white wave brand 'chicken

style' seitan, torn asunder with my hands, and using the liquid as

part of the stock. the chewiest superfirm / baked tofu is yummy

(although i've made it with regular tofu ala miso soup), i've tossed

in 3 cans of small white beans, whatever appeals to you. my wife

adores this soup when i make it with seitan.

 

as written:

 

2 TBSP olive oil

8 cloves minced garlic

2 TBSP all-purpose white flour

12 cups stock

1 bunch scallions, incl greens, thinly sliced

3 cups diced fresh or canned tomatoes, drained

1/4 tsp crushed red pepper

1 tsp unsweetened cocoa powder

1/4 tsp dried oregano

1/8 tsp ground cumin

6 sprigs parsley or cilantro, coarsely chopped

<the part we don't talk about - see below>

 

heat oil over medium / medium low heat in a heavy-bottomed soup pot.

add garlic, and cook, covered, until the garlic is golden, about 10

minutes. slowly add the flour, stirring constantly, until thick and

paste-like. cook the roux for 3 - 5 minutes, stirring / whisking

constantly (a roux whisk is a handy thing to have around). add stock

very slowly, whisking to blend with each addition.

 

add everything but the parsley / cilantro, bring to a boil, reduce

heat to low and cook 1 & 1/2 - 2 hours. add the cilantro or parsley,

bring heat to a low simmer, cook 15 - 20 minutes, and enjoy!

 

here's how i actually make this - we like it somewhat spicy:

i double the garlic

i use pillsbury's best shake and blend flour - it's kinda powdered,

makes a nice, easy-to-handle roux.

i use cayenne pepper in place of the crushed, in the same amount.

(OK, sometimes i double that, but be careful)

1 use a tsp of cumin - we LOVE cumin. sometimes i just pour a bunch

in, several tsps worth)

i often use canned tomatoes with peppers, ala Rotel, and use the juice

and honestly, i ALWAYS triple or even quadruple the cocoa powder.

 

this soup keeps in the fridge for a good while, and freezes well. i

usually double up the entire recipe. makes a GREAT breakfast reheated

on a cold morning.

 

happy day, y'all,

ron, in charlotte

 

PS: we host a preshow party every year when the ABB comes to town.

nothing wild, just a nice get-together to show everyone there's lots

of us, give the travellers a chance to rest up, and so on. as i

mentioned several weeks ago, that's where we like to serve up food

that no one knows is meat-free. one of the great things is that i've

never found anyone who was disappointed when meat ISN'T in what

they're eating!