HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


the appetizer:

The New Book of Soups by The Culinary Institute of America, includes recipes like Chicken Broth; Paraguayan Dumpling Soup (Bori-Bori); Minguichi (Michoacàn Chile and Cheese Soup); and Soto Ayam (Indonesian Chicken, Noodle, and Potato Soup).

Cookbook

 

Minguichi
(Michoacàn Chile and Cheese Soup)

Makes 6 servings

Minguichi

 

This soup is perfect at the end of summer when the tomatoes and corn are at their best, but it's just as flavorful in the winter, and even quicker to make from canned tomatoes and frozen corn. If you wish, you can stir the cheese into the entire pot of soup just before you serve it, but we like the way the heat of the soup melts the cheese while you eat it.

  • 3 cups seeded and quartered plum tomatoes
  • 1 tbsp canola oil
  • 2 tsp butter
  • 2 cups minced onion
  • 2 tsp minced garlic
  • 4 cups corn kernels, thawed if frozen
  • 2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 4 cups Chicken Broth
  • 2 roasted poblano chiles, peeled, seeded, cut into strips
  • 1/2 cup milk
  • 1/2 cup cream
  • 5 oz queso manchego or Muenster

Poblano chiles can be easily roasted over a grill or a gas burner, or under the broiler. You can find complete instructions for roasting and seeding chiles on page 38 of the book.

1. Purée the tomatoes through a food mill or in a blender and reserve.

2. Heat the oil in a soup pot over medium heat. Add the butter and melt it. Add the onion and garlic and sauté, stirring occasionally, until the onion is tender and translucent, 8 to 10 minutes. Add the corn and sauté until heated through, 5 to 6 minutes.

3. Add the puréed tomatoes and simmer for 5 minutes. Season to taste with salt and pepper. Add the broth and continue to simmer until the corn is tender and the soup is flavorful, 10 to 12 minutes. Add the roasted poblano strips and simmer until they flavor the soup, about 5 minutes. Add the milk and cream and simmer until heated through, about 5 minutes.

4. Remove the soup from the heat. Divide the cheese equally between 6 warmed soup bowls. Ladle the hot soup over the cheese and serve at once.

 
  • from:
    The New Book of Soups
  • by The Culinary Institute of America
  • Lebhar-Friedman 2009
  • $35.00; hardcover; 256 pages
  • ISBN-10: 0867308605
  • ISBN: 978-0-86730-860-0
  • Recipe reprinted by permission.

Buy The New Book of Soups

 

The New Book of Soups

 
 
Kitchen Gypsy

This page created February 2010


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.