My wife and daughter love soups. They love them a lot more than I do. Don't get me wrong, I like a good soup as much as the next guy, but my tastes tend to be rather simple compared to theirs. I like a good tomato soup (maybe with rice) or a cream of mushroom or a good, good cheddar soup. There are a few exceptions and they are the product of my wife: borscht and rosolnik, frex. However, the other members of my immediate household completely disagree. They like something that's an affair to make! Lots of love, passion, energy, and angst. A good example is Avrora's Soup. Another was what I ended up cooking up this weekend.
This one is actually a two stage soup that breaks in the middle into two different soups for different tastes. The Twice Fried label was really for the soup I made for my wife.
8 chicken thighs, washed with bone in.
1/4 poblano pepper
1/4 habenero pepper
1 yellow onion
3 garlic cloves, fresh
fresh cilantro
garlic powder (to taste)
black pepper (to taste)
salt (to taste)
butter
2 lemons
1 1/2 cups rice
2 cups frozen corn
First fill very large kettle with water and set to boil with chicken thighs. Add garlic powder, black pepper, salt, diced fresh cilantro (to taste) and a pat of butter. Boil until meat all but falls off the bones. Remove chicken from soup, debone, shred meat and turn to kettle which ought to be reduced to lightly boiling now.
Take poblano and dice finely. Take half onion and likewise dice. Place a frying pan on burner and heat. No oil or butter. When frying pan is very hot, turn on fan (!!!), and drop poblano on. Actively stir. When slightly blackened, add onion, caramelize that. Then crush two garlic cloves into the mix. When nicely fried, squeeze two lemons over the concoction. Then add a pat of butter and fry a bit more. Then ladle in twice broth from the soup. Pour back into the kettle.
Remove 1/3 of broth and 1/3 of chicken thigh meat. Place in separate pot. Bring to a simmer. In original kettle, add rice and corn. Let simmer until rice is cooked. Then turn to low.
Dice habenaro pepper very finely. Dice rest of onion. Heat frying pan again. Drop in habenaro pieces after having turned back on the fan and this time to high. Blacken slightly. Add onion. Caramelize. Add rest of garlic cloves crushed. Fry some more. Squeeze lemon over frying bits. Add butter after lemon juice has evaporated. Ladle in broth from smaller pot. Pour into smaller pot and bring to a hard boil. If you want, add a little more lemon juice here. Let cool and serve.
All of this takes time, hours actually, so don't think you can just jump in and do this quickly. This is Plan Ahead Food.
This one is actually a two stage soup that breaks in the middle into two different soups for different tastes. The Twice Fried label was really for the soup I made for my wife.
8 chicken thighs, washed with bone in.
1/4 poblano pepper
1/4 habenero pepper
1 yellow onion
3 garlic cloves, fresh
fresh cilantro
garlic powder (to taste)
black pepper (to taste)
salt (to taste)
butter
2 lemons
1 1/2 cups rice
2 cups frozen corn
First fill very large kettle with water and set to boil with chicken thighs. Add garlic powder, black pepper, salt, diced fresh cilantro (to taste) and a pat of butter. Boil until meat all but falls off the bones. Remove chicken from soup, debone, shred meat and turn to kettle which ought to be reduced to lightly boiling now.
Take poblano and dice finely. Take half onion and likewise dice. Place a frying pan on burner and heat. No oil or butter. When frying pan is very hot, turn on fan (!!!), and drop poblano on. Actively stir. When slightly blackened, add onion, caramelize that. Then crush two garlic cloves into the mix. When nicely fried, squeeze two lemons over the concoction. Then add a pat of butter and fry a bit more. Then ladle in twice broth from the soup. Pour back into the kettle.
Remove 1/3 of broth and 1/3 of chicken thigh meat. Place in separate pot. Bring to a simmer. In original kettle, add rice and corn. Let simmer until rice is cooked. Then turn to low.
Dice habenaro pepper very finely. Dice rest of onion. Heat frying pan again. Drop in habenaro pieces after having turned back on the fan and this time to high. Blacken slightly. Add onion. Caramelize. Add rest of garlic cloves crushed. Fry some more. Squeeze lemon over frying bits. Add butter after lemon juice has evaporated. Ladle in broth from smaller pot. Pour into smaller pot and bring to a hard boil. If you want, add a little more lemon juice here. Let cool and serve.
All of this takes time, hours actually, so don't think you can just jump in and do this quickly. This is Plan Ahead Food.
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