Мексиканска фиеста супа с печени Tomatillo и Cilantro песто
Тази пикантна супа излъчва вкусове, изваяни от мексиканската кухня, от бульон, приготвен с кимион, до печени томатило и кедрото песто. Широкият аромат на копъра е добре свързан с плодови томатици в оживеното песто. Сместа компенсира пикантността на кимион и jalapeno в тази прекрасна супа.
Източник: Марта Стюарт Ливинг, май 2002 г.
Дози
27.04.2023 @ 08:30
This spicy soup emanates flavors carved from Mexican cuisine, from broth prepared with cumin, to roasted tomatillos and cilantro pesto. The wide aroma of dill is well combined with fruity tomatoes in the lively pesto. The mixture compensates for the spiciness of cumin and jalapeno in this beautiful soup. Source: Martha Stewart Living, May 2002. 4 servings. Ingredients: 4 tomatoes, peeled and rinsed, 2/3 cup fresh cilantro leaves, packed, well rinsed, 2 cloves garlic, chopped, 2 tablespoons freshly squeezed lemon juice, 1 small white onion, diced, 1 jalapeno, diced, plus more diced for garnish (optional), 1/2 teaspoon ground cumin, One 28 1/2-ounce can whole peeled tomatoes (about 8 tomatoes), drained and crushed, 3 ears corn, quartered, 4 cups homemade or low-sodium canned chicken broth, defatted, 1/2 ripe avocado, diced into 1/4-inch pieces, Nonstick cooking spray, Freshly ground pepper. Instructions: 1. Preheat the oven to 375 degrees. Place the tomatoes on a small baking sheet. Roast in the oven, turning once in the middle, until softened and lightly charred, about 25 minutes. Remove from the oven and let cool slightly. Transfer to the bowl of a food processor; add the cilantro, 1 garlic clove, and lemon juice. Process until smooth and combined; set aside. 2. Lightly coat the bottom of a large clay pot with cooking spray. Add the onion, remaining garlic clove, and jalapeno; cook, stirring occasionally, over medium heat until the onion is softened, about 7 minutes. Add the cumin, tomatoes, corn, and chicken broth. Bring the liquid to a boil; reduce the heat and simmer until the vegetables are tender, 12 to 15 minutes. 3. Remove from the heat; stir in 3 tablespoons of the reserved tomato-cilantro mixture and season with pepper. Add the diced avocado. Ladle into bowls; garnish with diced jalapeno, if desired. Serve with the remaining pesto sauce.