Wednesday, October 17, 2012

Too long but still cookin

I would love to do a better job of posting to my food blog. It saddens me that it can't be easier to load pictures. I dreamed of a food blog with lots of pictures but it takes so much time to upload pictures and then post them. If only I could do it from my phone. Alas.
I just made some delicious soup the other night. This was the first pureed soup I have ever tried to make and it turned out quite lovely. I have been eating it for a couple days now and even had it for breakfast the other day. Yum.
It comes from an amazing cookbook called Isabel's Cantina. I bought this book probably four year ago and have made many things from it and they have all been delicious. Please try this one and maybe your library has a copy you can check out and make more meals from it. There is also a pumpkin soup I plan on trying. The pumpkin has been sitting on my counter for two weeks now calling to me. It requires me to roast a pumpkin which I have never done before. Seems like a lot of work but I will do it. So...her it is.

Minto Mojo
1/2 c mint leaves
1/2 c cilantro
2 cloves garlic minced
3 T olive oil
1 1/2 T lemon juice
1 1/2 t sugar

Puree this in a food processor or bullet. Drizzle on top of your soup to serve.

Tomato Ginger Soup with mint mojo

3 T olive oil
1 medium yellow onion diced
4 cloves of garlic
3 carrots diced
2 stalks celery diced
3/4 c ginger minced
28 oz can diced tomatoes
1 c dry white wine
6 cups chicken broth

Sautee the onions and garlic in oil until softened. Add the carrots, celery, ginger and white wine. Cook 10 minutes or so until wine is reduced greatly. Add the chicken stock and tomatoes and cook 45 minutes or until the vegetables are softened and ginger has mellowed. Season with salt and pepper. Transfer to a food processor or blender and puree until smooth. I did mine in the blender in about 5 trips. Remember not to cover your blender tightly and don't get it too full. I take the middle out of the lid of my blender and cover it with a towel to prevent and explosions. Same goes for processor. I'd leave the little top out and cover loosely with a towel. When ready to serve drizzle with the mint mojo and enjoy pure bliss.

As a serving idea. I put a big scoop of rice in the middle of mine and some arugula greens. Once I even sprinkled on some pepitas (pumpkin seeds). Experiment with your own yummy ideas.

I apologize for the lack of picture. If you are on facebook you can see it there. Thanks for reading.

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