Date: Fri, 6 Oct 1995 20:05:32 -0400 (EDT)
A friend of mine just made me the most wonderful mexican
soup!!! Here's what you do:
1. Make a vegetable soup. Not one with a tomato base, but
a "clear" one with a vegetable broth base or a vegetarian
"chicken" flavor or "beef" flavor base.
Put in veggies like potatoes, carrots, green beans,
zucchini, maybe cabbage at the end (so it doesn't make the
soup bitter). Also try to put in hunks of corn on the cob
(cut the cob into thirds or quarters). This time she also
put in a mexican veggie called something like achaeyote,
which is a winter pear. (There's someone from Mexico on
this list, right? Please correct my spelling.)
2. Make a raw green salsa (there's a recipe in the
archives, and there's also a recipe in Ornish's Reversing
Heart Disease book). For those of you who cook by the
seat of your pants, so to speak, grind in a food
tomatillos (maybe a dozen)
a bunch of cilantro
2-3 or so cloves of garlic
serrano peppers to taste -- start with 3 and
work your way up. For a pot of soup that
fed 6 hungry adults with some left over, we
ended up with 12 peppers.
The magic step:
3. Just before you serve the soup: stir in the salsa.
It was just magic. I hope you like it as much as we did!
p.s. Oh yea, serve with warm tortillas.