Tlalpeno Soup recipe post-vegan

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This is from my " A Taste of Mexico " cookbook. In place of the epazote sprig

just toss in a few cilantro leaves. I wish everyone had access to this unique

herb. My plant is now over 2 feet tall. This is a pleasantly

spicy soup so being the chicken I am, I cut my chile amount in half. I found

this to be a very easy soup to make and yet it tastes like a soup that cooked

all day long.

 

" Tlalpeno Soup "

 

1 quart water

1/4 lb. garbanzo beans, soaked overnight

1/2 head of garlic, unpeeled (see note at bottom)

1 tsp. sesame oil

2 cloves of garlic, peeled and chopped

1 small onion, choppd

1 cup carrots, chopped

1/4 lb. shitake, fresh and finely chopped (I used crimini brown )

2 canned chipotle chiles, deseeded and cut into strips

1 sprig of epazote or a few cilantro leaves

1 tsp. sea salt

 

garnish

~~~~~

1 avocado, peeled and cubed

1 Tbspn. chopped fresh cilantro

3 limes cut into wedges

2 serrano chiles deseeded and finely chopped

 

Using a 1 qt. pot boil the garbanzos with the 1/2 head of garlic in 1 quart of

water until garbanzos are tender. Heat sesame oil in skillet and saute the 2

cloves of garlic, onion and carrots for 5 mins. Add these to the garbanzo

beans, together with mushrooms, chipotles, epazote (or a few cilantro leaves),

and salt.

Cook for 20 mins. over medium heat. Serve in individual bowls over avocado

cubes, with the cilantro, limes and serrano chiles on the side. Serves 4-5

 

Note* I take the 1/2 garlic head and roast it over the stove burner until the

skins are black and then I cooked it with the garbanzos. My brother-in-laws

brother (got that LOL ) is a chef in Yucatan and Cancun during the summer months

and told me this is the only way to toss garlic into Mexican soups.

 

 

 

 

" There's a place a Gemini dream.

There's no escape from the love we have seen.

So come with me, turn night to day.

Source: Gemini Dream - Moody Blues

 

 

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