VEGETABLE SOUP WITH MASA HARINA
I recently posted a recipe, Mexican Chicken Vegetable Soup, which is thickened with masa harina. I had not used masa harina before making this soup, and I really liked its flavor. So I wondered what other soups I could make with it. I love its use in this soup of broccoli and other vegetables.
Provided by Ruth Ann Vokac @mansfieldra
Categories Vegetable Soup
Number Of Ingredients 12
Steps:
- In a soup pot, heat olive oil and sauté the onions for 4-5 minutes over medium heat.
- Add water, broccoli with stems, cauliflower, and carrots, salt and mixed seasonings.
- Cook until broccoli heads and cauliflower heads are tender, about 10 minutes. Put 3/4 tender vegetables in a blender. Set aside the remaining tender vegetables.
- Continue cooking until broccoli stems and carrots are tender, 5-10 minutes more. Add them to the blender along with all the liquids and any remaining onion pieces. Blend all the vegetables in the blender until smooth. (Add a splash of water or chicken broth if necessay to blend.)
- In a bowl, mix masa harina and chicken broth until smooth. Add to soup pot and cook over medium heat until thick, 3-5 minutes.
- To the soup pot, add blended vegetables, Velveeta cheese and pepperjack cheese. Turn heat to medium low and stir until cheese is melted.
- Chop reserved tender vegetables into a small dice and add to pot. Let everything simmer for a few minutes for flavors to blend. Taste and adjust seasonings as desired.
MASA BALL SOUP
Provided by Amanda Freitag
Categories appetizer
Time 2h45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the masa ball: In a bowl, mix together the masa harina, manteca, horseradish, salt, baking powder, eggs and 3/4 cup water until completely combined. Refrigerate for at least 1 hour.
- For the enriched broth: In a large pot, add the chicken stock, chicken legs and onions. Place over medium heat and bring to a simmer. Cook until reduced by one-quarter, about an hour. Strain the broth, discarding the onions. Remove and discard the chicken skin, then shred the meat and set aside. Season the broth with the vinegar and some salt.
- For the composed soup: In a pot on medium-high heat, bring the enriched broth back to a simmer. Form the masa mixture into 8 balls and add to the broth. Cook until the centers of the balls are hot, about 5 minutes. Add the celery, carrots and reserved shredded chicken and cook until the soup is almost boiling, another 2 minutes. Mix in the cilantro and serve.
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- Masa Harina Biscuits. These biscuits are incredibly easy to make and can be served with a variety of toppings. Enjoy them with butter and jam for breakfast, or throw on some ham and cheese for lunch.
- Masa Harina Thumbprints with Cajeta. Thumbprint cookies are typically buttery cookies filled with fruity jam. But this masa harina version with cajeta is too good to miss.
- Corn Tortillas. There’s nothing quite like a warm, fresh corn tortilla. And when they’re homemade with masa harina, they’re even better! Masa harina is a type of flour made from ground corn that’s been soaked in lime water.
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