SHAW - Tomato Posole Soup

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* Exported from MasterCook *

 

Tomato Posole Soup

 

Recipe By :Diana Shaw

Serving Size : 4 Preparation Time :0:00

Categories : Diana Shaw Soups

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups vegetable stock

1/2 cup masa harina

1 tablespoon ground cumin

1 cup chopped peeled tomatoes

2/3 cup golden canned hominy -- drained

PESTO FOR POSOLE SOUP:

1/2 cup nonfat sour cream

1/4 cup shredded sharp cheddar cheese

1/4 cup minced fresh cilantro

1/2 garlic clove -- grated

 

Make the pesto: combine all ingredients in a blender or food processor and blend

until smooth.

 

Make the soup: In a saucepan combine the vegetable broth/stock, masa harina,

cumin and tomatoes (fresh or canned). Bring to a gentle simmer over medium heat

and cook, stirring often, until thickened, about 25 minutes.

 

Add the hominy and cook until heated through about 7 more minutes. Just before

serving, swirl in the pesto. Ladle the soup into bowls and serve hot.

 

TIPS: Make pesto ahead up to 5 days, refrigerated. The soups is best fresh and

hot.

 

Source:

" 1994 Almost Vegetarian "

S(VegRecipes):

" Hanneman (kitpath) on 04-May-2001 "

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Per Serving (excluding unknown items): 257 Calories; 6g Fat (22.1% calories from

fat); 11g Protein; 41g Carbohydrate; 5g Dietary Fiber; 12mg Cholesterol; 1349mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat;

1/2 Other Carbohydrates.

 

NOTES : This soup combines corn in two forms: masa harina and hominy. Masa

harina is a fine cornflour more commonly used for making tortillas. Hominy is

dried corn minus the germ and bran.

 

Nutr. Assoc. : 0 0 0 1514 5643 0 0 0 0 0

 

 

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