Soup, Potato

I've been looking for a way to start this blog for well....gosh how long has it been?...2 months? maybe more?
Nothing would come. I've not forgotten you; more like the words have forgotten me.

So I'm simply going to post a recipe that I made 2 weeks ago. My friend Amy Beasly requested it. She thought it was delicious, and said it would be "A great Game Day Food". She is so funny!

Potato Soup with chicken and white beans:

1 potato/person, peeled and cubed
1 chicken breast/ person, frozen
1 onion/4 people, chopped
2 cloves garlic minced
1 can of white beans or 2 if you like the beans
Chicken stock enough to cover the potatos and chicken
1 nob of butter

Sautee the onion and garlic in the butter until the onions are translucent. Add the potatoes and chicken. Cover with the stock and bring to a boil. Boil until the potatoes are fork tender.

Remove the chicken and set aside. In small batches (trust me), pour the potatoes and broth into a blender and process until smooth. I had to have an extra bowl for this since i did it in batches. One day maybe I will have one of those fancy hand blenders that you just stick in the pot! What a dream!

Pour the smooth soup back into your pot and put back on the stove on low to keep warm.

Go back to your chicken. Cut it into cubes and throw back into the pot. Mine was perfect, but if yours still has some pink just cook it a little longer in the soup. Add the can of white beans.

Put into bowls, top with cheese if you like, and enjoy! 

What I want:

Dynamic PMX98 Hand Held Blender / Mixer, 8 Gallon

$492

What I can Afford

KitchenAid Hand Held Blender - KHB1000B

$45

My weakness....In Amarillo

I'm stuffed to my eyeballs; filled with my favorite soup in Amarillo.
Everyone knows where to get it...this lovely soup. MyThai...Toom Yum Noodle Soup!

Oh I love it. It is a stinky little piece of heaven. The beautiful pinkish, for it was a bit pink with chili today, broth is spicy and sour. The huge bowl (literally bigger than my head) is filled to the brim with ground pork, thin sliced chicken, lots of noodles, bean sprouts, lemon grass pieces, and two shrimp. 

I'm slightly uncomfortable right now. I ate the WHOLE thing....well, not quite the whole thing, all the stuffs and some of the broth.

It's become a beloved tradition in this odd sort of place in our lives that we meet with our dear friends the Underwoods and Sandy for lunch on Fridays when we are in Amarillo. Melinda and Sandy work together in the Medical District, so we always go to MyThai because it is close and fast!

I know what they will order and they know what I will order! It's a favorite. I don't do that at other places, just order 1 thing over and over and over, but I love the soup. And I might add that I have tried other things there, and some are good, I just love the dang soup.

Actually let me give you another soup of thiers that is also on my favorites list there. Thai Coconut soup. The broth is silky smooth with a hint of spice and lots of wonderful coconut flavor. It's chockfull of chicken and green onions! YUMMY!

So, "Wheel of Morality turn, turn, turn. Tell us the lesson that we should learn. Lesson #7: try the soups." Hahaha, Animaniacs, but really if you don't want stinky try silky!

If you read this then I would like your input! Do you have a great soup that you love? Any good french onion recipes? We are getting closer and closer to soup season, and it's time to share your favs with others! Please and thank you!

Posole or "Pozole"

I love this soup! It makes my day everytime I get to eat it. I first learned about it when I worked at Eat-Rite Health Promotion Center. The best thing about it is that it's so tasty, and bonus, it's super simple! I love it!


HISTORY:
Pozole is traditionally from Mexico. It's a dish that you would typically find in Sinaloa, Michoacán, Guerrero, Jalisco, Morelos, México and Distrito Federal.

hmmmm......there were names on states a minute ago.

Well get on with it.

Researchers find this dish of particular interest. Because, ancient Mexicans believed that humans were made from Masa or cornmeal dough. Seeing as the soup is made with meat they believe that it was reserved for rituals and special occasions.

It has been speculated by anthropologists that the meat used traditionally was human. As is well known that cannibalism was present in ancient Mexico, they speculate that after prisoners hearts were torn out in the human sacrifice their bodies were chopped up for the soup.
Of course, after the Spanish stole the land and planted cathedrals they outlawed cannibalism. They then started using pork for the dish, because it "tasted very similar" according to one Spanish priest. Anyone hungry for some bacon?

This is disturbing sorry!


Ok now that non of you want to try this soup let me just say that my recipe calls for chicken.....not pork. However, if you are not grossed out and want to switch out pork I would recommend pork shoulder.

Meg's Posole:

2lbs of boneless skinless chicken thighs or breasts
1 cup of chicken broth. 
1 onion chopped
1 zucchini chopped
6 garlic cloves minced
3 large leaves of kale rough chop
1 1/2 tsp of oregano
Fresh cilantro (1 handful chopped)
1 tsp crushed red pepper
1 tsp of cumin
2 cans white hominy (look by the canned corn)

Put your chicken in a large soup pot and cover with water. Add 1 cup of chicken broth. I prefer the chicken broth, but if you are without it add 1 1/2 tsp of salt to the water. You can always adjust the saltiness of your dish later. You can always add, but you can not take away! Cover your pot and bring it to a boil.

While you are waiting for the chicken to cook...probably about 10-15 minutes, chop and mince away. Open the cans, and measure your seasonings!  

Once your chicken has cooked remove it from the water. Bring your broth to a gentle simmer. Once it is at a gentle simmer add your veg and seasonings! Don't add your hominy yet.

Now you will want to cut your chicken in chunks. Add that to your soup. Now add the hominy.

Bring all of this to a boil together. Taste it and adjust your seasonings (if it tastes good to you don't change it). Once it comes to a boil turn off the heat. Let your soup cool for about an hour, and then put it in the fridge overnight!!!
Putting your soup in the fridge overnight gives all of the different flavors fighting for your mouths attention time to get along and meld together.

hahaha.....funny!!!!!













Whenever you are ready the next day take it out and warm it up on the stove. Serve with homemade tortillas or cheddar cornbread!!!!

I made this today! My sister is coming for lunch tomorrow! It's healthy so I know she will like it! She calls it "happy food"! I hope you enjoy this recipe as much as I do!

 These were taken next day for your benefit!!!