MEXICAN COLD PEA SOUP
This is a recipe my stepfather has been making for years. He learned it while living in Mexico. It is delicious and is best when you let it sit overnight.
Provided by STUUUAAART
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 4h15m
Yield 6
Number Of Ingredients 11
Steps:
- Puree peas in a food processor or blender, constantly scraping down the sides. If peas are too dry, add a little of the lime juice.
- Add remaining lime juice, yogurt, olive oil, garlic, and chili powder. Blend until liquefied. Pour into a large bowl; add ice water and salt and stir to incorporate. Refrigerate until flavors combine, at least 4 to 6 hours.
- Garnish each serving with red pepper, tomato, and jalapeno.
Nutrition Facts : Calories 298.6 calories, Carbohydrate 22.4 g, Cholesterol 4.9 mg, Fat 19.9 g, Fiber 4.7 g, Protein 9.7 g, SaturatedFat 3.4 g, Sodium 2100.5 mg, Sugar 11.7 g
MEXICAN CORN SOUP
Provided by Ingrid Hoffmann
Categories appetizer
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside.
- In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.
- Add tomato-corn puree to saucepan with remaining 2 cups of broth. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper.
- Mix in half of the parsley and cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips.
SPLIT PEA SOUP (((BEST PEA SOUP EVER)))
This recipe was developed by my partner, Dean Ramsey and everyone just raves about it, because it's the BEST PEA SOUP you have ever tasted!
Provided by Alan Leonetti
Categories < 4 Hours
Time 3h30m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients into a large stew pot.
- Cover ingredients with water about 2 inches above the top of the ingredients.
- Bring to a boil.
- Reduce heat and simmer for about 3 hours, or until peas are pureed and slightly thickened.
- Serve with a crusty bread if desired.
Nutrition Facts : Calories 442.8, Fat 1.4, SaturatedFat 0.2, Sodium 31.7, Carbohydrate 81.3, Fiber 30.9, Sugar 11, Protein 29.3
MEXICAN CHICKPEA SOUP
Make and share this Mexican Chickpea Soup recipe from Food.com.
Provided by pines506
Categories Mexican
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 425. Put fresh vegetables, garlic, 1 tbsp oil, the salt and pepper in a roasting pan or on 2 rimmed baking sheets; toss to mix and coat.
- Spread in a single layer and roast stirring once for 25 minutes or until vegetables are lightly browned and tender.
- Heat remaining 1 tbsp oil in a large saucepan over low heat. Stir in oregano, cumin and cinnamon; cook about 1 minute until fragrant.
- Stir in 5 cups water, the chickpeas, tomatoes, corn and chipotle peppers.
- Bring to a boil, reduce heat and simmer 15 minutes to blend flavors.
- Stir in roasted vegetables and cilantro; reheat if necessary.
Nutrition Facts : Calories 396.4, Fat 9.3, SaturatedFat 1.3, Sodium 848.9, Carbohydrate 76, Fiber 13.4, Sugar 12.9, Protein 10.9
COLD PEA SOUP WITH HERBED OIL SWIRL
Creamy, cold, and refreshing, this pretty green soup is the perfect way to start a warm weather dinner party.
Provided by Anna Stockwell
Categories Soup/Stew Low Fat Vegetarian Kid-Friendly Yogurt Pea Spring Summer Healthy Freeze/Chill Chill Dinner Small Plates
Yield 6 servings
Number Of Ingredients 7
Steps:
- Melt butter in a large heavy pot over medium heat. Add onion and cook, stirring often, until softened but not browned, 6-8 minutes. Add 1 1/2 teaspoons salt and 2 cups water, stir to combine, and bring to a boil. Add peas and cook, stirring occasionally, until just tender, about 2 minutes.
- Remove pot from heat and stir in yogurt. Purée soup in a blender or in the pot using an immersion blender, thinning with water if soup is too thick, until smooth. Season with salt and pepper and let cool to room temperature. Transfer to a resealable container, cover, and chill at least 2 hours or up to overnight.
- Divide soup among bowls and top each with a swirl of Herbed Olive Oil.
- Do Ahead
- The soup can be made and chilled for up to 2 days.
CHILLED PEA AND TARRAGON SOUP
Categories Soup/Stew Herb Vegetable Freeze/Chill Spring Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium saucepan over medium-low heat. Add onion and sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in broth. Add peas and chopped tarragon. Simmer until peas are very tender, about 15 minutes. Drain peas, reserving broth. Puree peas in processor. Add 1/2 cup broth and puree until smooth. Gradually blend in remaining broth. Transfer to medium bowl and refrigerate until well chilled. (Can be made 1 day ahead.)
- Season soup to taste with salt and pepper. Ladle into bowls. Garnish each with small amount of crème fraîche and tarragon leaves and serve.
MEXICAN BEAN SOUP
For our family's fall birthday bash, I make a big pot of this soup and serve it with plenty of oven-fresh corn bread.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 14 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 1251mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 16g protein.
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