Soup

SERVES 4INGREDIENTS3 dried guajillo chiles (available from Mexgrocer.com)¾ cup canola oil6 cloves garlic, finely chopped1 medium white onion, finely chopped3 plum tomatoes, cored and chopped2 6" corn tortillas, torn into small pieces2 sprigs cilantro2 tbsp. dried oregano1 tbsp. ground cuminKosher salt and freshly ground black pepper, to taste3 small dried pasilla chiles, stemmed, seeded, and thinly sliced (available from Mexgrocer.com)4 cups chicken stock2 oz. goat cheese, softened, for serving3 fried pork rinds, crumbled (available from Mexgrocer.com)1 small avocado, halved, pitted, peeled, and finely choppedFried tortilla strips, for....read more

No filter #soup

Chicken soup for the soul

Big ol pot of Hungarian goulash mmmmmmmmmmm

Pumpkin soup

SERVES 8INGREDIENTS½ cup canola oil8 oz. black beans, soaked overnight½ tsp. dried oregano½ tsp. ground cumin4 cloves garlic, peeled2 medium white onions, each cut in halfKosher salt and freshly ground black pepper, to taste2 plum tomatoes, cored4 cups chicken stock¼ cup crema (available at mexgrocer.com) or sour cream8 oz. queso fresco (available at mexgrocer.com), cut into ¼″ cubesFried tortilla strips, to garnishINSTRUCTIONS1. Heat ¼ cup oil in a 4-qt. saucepan over medium-high heat. Add beans, oregano, cumin, 3 cloves garlic, 2 onion halves, and 5 cups water. Bring to a boil, and then reduce heat to medium-low; cook, covered and....read more

Mmmmm LA tomato soup #fall

SERVES 6-8INGREDIENTS4 serrano chiles, stemmed, seeded, and finely chopped2 large ripe avocados, pitted, peeled, and roughly chopped1 medium white onion, finely chopped6 cups chicken stock1 cup heavy cream⅓ cup fresh lime juiceKosher salt and freshly ground black pepper, to taste2 plum tomatoes, cored, seeded, and finely choppedINSTRUCTIONS1. Combine half the serrano chiles, the avocados, and half the onion in a food processor, and process until a smooth paste forms. Add stock, cream, and lime juice, and purée until very smooth. Pour through a fine strainer into a bowl or pitcher, and season with salt and pepper; cover and refrigerate....read more

SERVES 6 INGREDIENTS 1 lb. fresh white asparagus 2 tbsp. sugar Salt, to taste 12 tbsp. butter 4 tbsp. fresh lemon juice 12 tbsp. flour 1 cup heavy cream   INSTRUCTIONS 1. Bring 12 cups of water to a boil in a medium pot over high heat. Meanwhile, trim about 1/2'' from the ends of the asparagus. Lay spears on a work surface, then peel thin skin from each with a sharp swivel-blade vegetable peeler, starting 1 1/2'' from the top and running the length of the spear. (Spears are brittle and can snap when peeled in midair.) Reserve peels. Gather spears into 2 bundles and tie loosely with....read more