Soup Cookbook

Directions

• SirWill1
• voicenet.com> STEP 1: Put all ingredients in a large pot with a tablespoon or two of oil.
• Cook until browning just begins.
• STEP 2: Pour beer into blender and start a high speed vortex going.
• Keep it covered as you drop in first the ginger and garlic and get them good and liquefied, then add the peppers.
• Add more beer (or some of the juices from the vegetables you’re cooking) if it gets too thick.
• When it’s all nicely liquefied, pour it into the pot.
• Simmer an hour or so and give it a taste test.
• You might want to add a can of tomato paste, maybe a tsp of Kitchen Bouguet, or some herbs.
• I usually find myself tossing in a bit of allspice and cinnamon, maybe half a tsp of each, and sometimes some herbs (rosemary, sage, oregano, dill, even a little mint and/or fresh dill.
• I’ve also sliced scallions crosswise into little circles and added them late so they stay crisp and flavorful.
• Meat is optional.
• When I add meat I use about a half pound each of chopped sirloin and chopped turkey cooked together in a separate pot until well cooked, then I drain all the fat off in a colander and wash it down with hot water before adding it to the mix.
• Keeps the whole thing fairly low in fat.
• Another variation is to pour off and reserve the juices from the original pot of veggies before adding the blended chiles and use it for a soup starter.
• Let it simmer at least another two to three hours.
• Note — no salt! Be good to your cardiovascular system! If there’s something missing, try a little cumin or coriander or a bit more allspice and/or cinnamon! I use this as a spaghetti sauce or a topping for nachos.
• It lasts forever (I’ve kept it as long as three weeks) in the bottom of the fridge in tight tupperware containers and gets better with age.
• CHILE-HEADS ARCHIVES From the Chile-Heads recipe list.
• Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.