When ripe jalapeno peppers have been dried and smoked for cooking, you get Chipotle! It is a complex chili powder with a lot of depth in aroma and flavor, so a little goes a long way. I used a quarter of a teaspoon in this soup, and it made all of the other ingredients come to life, as if I had never enjoyed them this much before. So far, everyone that has tasted this soup has said some version of "Oh My God!" One of my favorite tasters, Magnolia, tried not to rush because she wanted her taste buds to keep their orgasm going as long as possible. This soup is worth the pleasurable time it takes to make it. It's not hard, and for Ruby, food magic will not be rushed. And, you'll feel like dancing! We did!
(please bear with me, haven't quite figured out how to get the margins and spacing into their perfect alignment yet!)
Music to cook, eat and dance by:
Santana, Supernatural
Soundtrack from The Full Monty, cuz "You can leave your hat on."
Buena Vista Social Club
The Ingredients:
~ 1 T (tablespoon) Coconut or olive oil
~ A pound of turkey sausage, casings removed and torn into bite size pieces
A dried shredded cheese such as parmesan, romano, asiago or pecorino, for garnish
1 Can whole, plum tomatoes, with juice, cut into bite size pieces
1 c (cup) Red Wine (optional)
2 c Vegetable Broth, 1st choice is "Bettter than Bouillon" vegetable base by Superior Touch 2nd choice is chicken or turkey broth
1 T Worcestershire Sauce
~1 T Braggs Aminos, or soy sauce
The Fresh Stuff:
1 Bulb of garlic, half sliced and half chopped
1 Onion, diced
3 Potatoes, diced
3 Carrots, diced
1 Red bell pepper, diced
6-7 Large white mushrooms, large slices, cut in half
1 Lime, c ~1 T zest, and the juice from the rest
~1 T Ginger, grated
1 Avocado, sliced at the end for garnish
Seasonings: These are dried; if using fresh, add twice as much
1/4 t (teaspoon) Chipotle
~ 1/4 t Cumin
~ 1/4 t Chili powder
~ 1 t of the following: Basil, Tarragon, Thyme, Marjoram, Dill weed, Oregano, or Italian
(use your favorites, at least a couple T all together)
Salt and Black Pepper to taste, I used some Hawaiian Sea Salt, but any sea salt will do. Sea Salt does not have as much sodium, and tastes like it has more flavor!
Method:
Heat up your soup or stock pot to slightly higher than medium
Add coconut oil.
When hot enough, add onion, and saute until about half way done
Add Carrots, potatoes and start adding the seasoning and saute for ~ 5 minutes
Add sausage, half of the chopped garlic, grated ginger, more seasonings, and stir for ~ 5 minutes
Add tomatoes, all liquids, rest of chopped garlic, bell peppers and mushrooms, lime zest and juice,
the rest of the seasonings and simmer for at least 30 minutes, no more than 60.
While waiting, stir every few minutes to keep the ingredients folding together, add more water as needed to make the soup the consistency you like best
Saute sliced garlic in a half teaspoon of oil c a little salt and basil, until cooked through but not too brown,
set aside for garnish
When the soup is finished, cover, remove from heat and allow to rest for at least 30 minutes. Rest or dance as needed.
When soup is ready to serve, it's time to garnish c ~ a T of cheese first, sliced avocado and sauteed garlic on top.
Or, cheese, garlic and a t of pesto (this time I used an herbal pesto you'll find in a separate recipe.)
Or, 1 T sour cream or greek plain yogurt
Or, any or none of the above. This soup can sit on its own, but it's fun to add more layers of flavors!
Then sit back, and enjoy a soup that any gourmet would be proud of, your friends will be grateful for, and another masterpiece that you can call your own.
Stay warm and well,
Love,
Ruby
