*Soups & Sauces*		Chapter 8
SOPA DE TORTILLA MULLIGATAWNY SOUP MICHELE'S MINESTRONE SOUP CHICKEN BROTH (BRODO DI POLLO) CHINESE CHICKEN BROTH NOODLES IN BROTH BASIC GREEN SAUCE WINTER MELON SOUP BASIC RED SAUCE NEW MEXICO GREEN SAUCE FRESH TOMATO SALSA CUCUMBER SALSA CORN SALSA CASERA SAUCE REFRIED BEANS GUACAMOLE PLUM SWEET-AND-SOUR SAUCE RED PEPPER-SOUR CREAM SAUCE

SOPA DE TORTILLA
Makes 6 to 8 servings Preparing a broth with shrimp shells, tail and heads results in a more flavorful soup.
1 (3-lb) chicken, cut in large pieces 4 qt water 1 t celery seeds 1 t black peppercorns 2 whole cloves garlic, peeled 1 (1-lb) can whole peeled tomatoes, cut in large chunks 1 green bell pepper, cut into 1-in. cubes 1 onion, cut into 1-in. cubes 3 sprigs cilantro 1 clove garlic, minced 1/2 t ground cumin 1/4 t cayenne pepper 1/4 t white pepper 1 (10-oz) package frozen whole-kernel corn 4 green onions, diced Salt 1 C cooked rice 4 sprigs parsley, minced Tortilla chips Shredded cheddar cheese
Place chicken, water, celery seeds, peppercorns and garlic in large, heavy saucepan. Bring to boil. Cover, reduce heat and simmer 35 to 45 minutes or until chicken is tender. Remove chicken from broth. When cool enough to handle, bone and cut into 1-inch pieces. Set aside. Strain both and return to pot. Add tomatoes, green pepper, onion, cilantro, minced garlic, cumin, cayenne and white pepper. Bring to boil. Reduce heat, cover and simmer 30 minutes. Add corn and green onions and cook another 10 minutes. Season to taste with salt. Just before serving, stir in reserved chicken, rice and parsley. To serve, spoon soup into flame proof tureen or crock. Top with tortilla chips and cheese. Place under broiler, if desired, just until cheese melts.
MULLIGATAWNY SOUP
Makes 6 servings Mulligatawny is an Indian spice-filled soup adapted to British tastes in the days of colonial strength.
2 1/2 to 3 lb broiler-fryer chicken, cut up 4 C water 1 1/2 t salt 1 t curry powder 1 t lemon juice 1/8 t ground cloves 1/8 t ground mace 1 med onion, chopped 2 T margarine or butter 2 T flour 1 med carrot, thinly sliced 1 apple, peeled and chopped 1 med green pepper, cut into 1/2-inch pieces 2 med tomatoes, chopped Parsley
Heat chicken, water, salt, curry powder, lemon juice, cloves and mace to boiling in Dutch oven. Reduce heat. Cover and simmer until thickest pieces of chicken are done, about 45 minutes. Remove chicken and broth. Skim fat from broth if necessary. Add enough water to broth if necessary to measure 4 cups. Remove bones and skin from chicken and cut chicken into pieces. Cook and stir onion in margarine in Dutch oven until tender. Remove from heat. Stir in flour. Gradually stir in broth. Add chicken, carrot, apple,green pepper and tomatoes. Heat to boiling. Reduce heat. Cover and simmer until carrot is tender, about 10 minutes. Serve in shallow soup bowls and garnish with parsley.

MICHELE'S MINESTRONE SOUP
While sitting in the work space cube, Michelle Stomatt-Fant, my sell mate and PC companion, came in with some warmed up Minestrone Soup for her lunch. It smelled heavenly! Michelle had reviewed Chicken! I suggested to include her recipe in the book. Here it is
3 Chicken Bouillon Cubes 3 C water 2 C cubed cooked chicken (Optional) 1 Large Bottle (3 Cups) Campbell's Tomato Juice 1/2 t Oregano 1/2 t Basil 1/4 t Leaf Majoram 1 Clove Garlic Minced 4 Carrots (Peeled and Sliced) 2 Zucchini (Peeled and Sliced) 1 Large Potato cut in bite size pieces 1/2 Medium Onion Chopped 1 Can Light Red Kidney Beans Drained 2 oz Small Macaroni Shells or Elbows
Grated Parmesan or Mozzarella or Monterey Jack Cheese Cook above 30-40 minutes. Sprinkle with Grated Parmesan or Mozzarella or Monterey Jack Cheese. Serve with Crackers or Garlic Bread.

CHICKEN BROTH (BRODO DI POLLO)
Makes 8 to 10 servings soup This vegetable-flavored broth makes an excellent base for a variety of Italian specialties.
2 T butter 2 cloves garlic, finely chopped 1 leek, thinly sliced 1 med stalk celery, thinly sliced 1 med carrot, thinly sliced 4 to 5 lb stewing chicken (with neck and feet, if desired) 4 qt water 1 T salt 1 t white pepper 2 whole cloves 2 bay leaves
Heat butter in 6-quart Dutch oven over medium-high heat. Saute garlic, leek, celery and carrot in butter. Add chicken. Cook chicken, turning several times, until brown. Add remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 1 hour, skimming fat from surface frequently. Remove chicken from broth and cool chicken about 10 minutes or until cool remove skin and bones from chicken and return chicken to broth. Heat to boiling. Reduce heat. Cover and simmer 1 hour. Remove bay leaves and cloves. Serve immediately as soup. Or strain broth through cheesecloth-lined sieve and use broth as directed in recipes calling for Chicken Broth and cooked chicken in other recipes. Or cover and refrigerate up to 24 hours, or freeze for future use.

CHINESE CHICKEN BROTH
Chicken broth seasoned with ginger root is an ingredient used in many stir-fried dishes, soups and other Chinese dishes.
Giblets and bones from boned chicken 2 slices peeled ginger root
Cover giblets, bones and ginger root with boiling water. Heat to boiling. Reduce heat. Cover and simmer 1 1/2 to 2 hours. Strain broth. Serve immediately or use for cooking. Broth can be covered and refrigerated up to 4 days or frozen up to 6 months. Dip frozen container into hot water just to loosen. Place frozen block in saucepan. Cover tightly. Heat, stirring occasionally, until thawed.

NOODLES IN BROTH
Makes 6 servings Udon, thick Japanese noodles, are wonderful in an Oriental-style chicken soup.
1 (1-lb) package udon (thick noodles) 2 qt chicken broth 2 C cubed cooked chicken, turkey,pork or ham 1 carrot, grated 2 green onions, sliced in 1-in. pieces 1/4 C diagonally sliced celery 1/2 C thinly sliced bok choy Salt, pepper
Cook udon according to package. Drain and rinse under cold water. Heat chicken broth. Add chicken, carrot, green onions, celery and bok choy and season to taste with salt and pepper. Simmer 5 to 10 minutes to barely cook vegetables. Divide noodles among 6 bowls. Ladle in soup.

BASIC GREEN SAUCE
Makes about 4 cups sauce This emerald sauce is basic to green enchiladas or serve it with eggs for a luxurious late breakfast.
2 med onions, chopped (about 1 C) 1/2 C oil 10 oz fresh spinach, stemmed and chopped 1/2 lb tomatillos, coarsely chopped 1 can (4 oz) chopped green chiles 2 cloves garlic, crushed 1 T dried oregano leaves 1 C chicken broth 2 C sour cream
Cook and stir onions in oil in 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat 5 minutes, stirring occasionally. Place mixture in food processor or blender container. Cover and process until smooth, about 1 minute. Return mixture to saucepan. Stir in broth. Heat to boiling. Reduce heat. Simmer, uncovered, 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce.

WINTER MELON SOUP
Makes 6 servings Whole fresh winter melon looks like a large green pumpkin, though the taste is different. It can be found in Oriental markets.
6 med dried black mushrooms 1 whole chicken breast (about 1 lb) 1/2 t cornstarch 1 1/2 t salt 1 lb winter melon 1/4 lb fully cooked smoked ham 1/2 C sliced canned bamboo shoots 4 C Chinese Chicken Broth (See RECIPE PAGE 8-4) 1/8 t white pepper
Soak mushrooms in hot water about 20 minutes or until soft. Drain. Rinse in warm water. Drain. Squeeze out excess moisture. Remove and discard stem and cut caps into 1/4-inch pieces. Remove bones and skin from chicken. Cut chicken into 1/2-inch pieces. Toss chicken, cornstarch and 1/2 teaspoon salt in medium bowl. Cover and refrigerate 20 minutes. Remove rind, seeds and fibers from melon. Cut melon into 1/2-inch pieces. Cut ham and bamboo shoots into 1/2-inch pieces. Heat broth to boiling in 3-quart saucepan. Add mushrooms, melon and bamboo shoots. Heat to boiling. Stir in chicken and ham. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Stir in 1 teaspoon salt and white pepper.

BASIC RED SAUCE
Makes about 2 1/2 cups sauce This smooth sauce has a gentle ancho flavor. It is a superb all-around tomato sauce, perfect for serving with tacos and enchiladas.
8 ancho chiles 3 1/2 C warm water 1 med onion, chopped (about 1/2 C) 2 cloves garlic, chopped 1/4 C oil 1 can (8 oz) tomato sauce 1 T dried oregano leaves 1 T cumin seed 1 t salt
Cover chiles with warm water. Let stand until softened, about 30 minutes. Drain. Strain liquid. Reserve. Remove stems, seeds and membranes from chiles. Cook and stir onion and garlic in oil in 2-quart saucepan until onion is tender. Stir in chiles, 2 cups reserved liquid and remaining ingredients. Heat to boiling. Reduce heat. Simmer, uncovered, 20 minutes. Cool. Pour into food processor or into blender container. Cover and process until smooth. Cover and refrigerate up to 10 days.

NEW MEXICO GREEN SAUCE
Makes about 1 1/3 cups sauce This is a suave chile sauce, slightly chunky and rich with cream. It dresses up Chicken Chilaquiles Casserole (See RECIPE) or can be used for any green sauce where a touch of elegance is preferred.
1 lge onion, finely chopped (about 1 C) 4 poblano chiles, roasted, peeled (See NOTE), seeded and finely chopped (about 1/2 C) 1 jalapeno chile, seeded and finely chopped 1 clove garlic, finely chopped 2 T oil 1/2 C whipping cream 1/4 t salt
Cook onion, chiles and garlic in oil over medium heat, stirring occasionally, until onion is tender, about 8 minutes. Stir in whipping cream and salt. NOTE: Broil whole chiles 5 inches from heat, turning occasionally, until skin is blistered and browned. Place in plastic bag and close tightly. Leave 20 minutes, then peel.

FRESH TOMATO SALSA
Makes about 3 1/2 cups salsa This simple salsa is unbeatable when tomatoes are at their brilliant best. If time permits, refrigerate the salsa for two or three hours before serving, so that flavors blend.
3 med tomatoes, seeded and chopped (about 3 C) 1/2 C sliced green onions (with tops) 1/2 C chopped green bell pepper 2 to 3 T lime juice 2 T snipped fresh cilantro 1 T finely chopped jalapeno chile 1 t finely chopped garlic (about 3 cloves) 1/2 t salt
Mix together all ingredients. Refrigerate 2 or 3 hours before serving.

CUCUMBER SALSA
Makes about 3 cups salsa This recipe makes a good quantity of sauce but it is extremely versatile. Try it with Southwest beef fajitas, salmon or poached or grilled chicken.
1 C sour cream 1 C plain yogurt 1/4 C snipped parsley 1/4 C snipped fresh cilantro 1 t ground cumin 1/2 t salt 2 med cucumbers, pared, seeded and coarsely shredded
Mix together all ingredients. Cover and refrigerate until chilled, about 2 hours.

CORN SALSA
Makes about 2 1/3 cups salsa Chiles and vinegar turn a can of corn into a quick relish. This is a piquant Southwestern variation of an old American classic.
1 can (16 oz) whole kernel corn, drained 1 can (4 oz) chopped green chiles 1 jalapeno chile, seeded and finely chopped 1/4 C chopped green bell pepper 1/4 C sliced green onions (with tops) 2 T white wine vinegar 1 T oil 1/4 t salt
Mix together all ingredients. Cover and refrigerate until chilled, about 1 hour.

CASERA SAUCE
Makes about 2 cups sauce From spicing soups to saucing seafood, Casera Sauce is delicious anywhere the pungency of cilantro and jalapeno is welcome.
2 med tomatoes, finely chopped (about 1 1/2 C) 1 med onion, chopped (about 1/2 C) 1 small clove garlic, finely chopped 1 canned jalapeno chile, seeded and finely chopped 1/2 t canned jalapeno chile liquid 1 T finely snipped fresh cilantro 1 T lemon juice 1/2 t dried oregano leaves 1 1/2 t oil
Mix together all ingredients in glass or plastic bowl. Cover and refrigerate up to 7 days.

REFRIED BEANS
Makes 4 servings Of course these beans aren't "refried" at all. They are simmered, then fried. Refried Beans are basic to many recipes for enchiladas, tostadas, burritos and tacos.
1/2 C lard or vegetable oil 2 C cooked pinto beans 2 T chili powder 1 T ground cumin 1 t salt 1/8 t pepper
Heat lard in 10-inch skillet over medium heat until hot. Add pinto beans and cook 5 minutes, stirring occasionally. Mash beans. Stir in chili powder, cumin, salt and pepper. Add oil to skillet if necessary and cook and stir until smooth paste forms, about 5 minutes. Garnish with shredded cheese, if desired.

GUACAMOLE
Makes about 3 cups Guacamole can be used as a topping for tostadas and other Mexican dishes as well as for a dip.
2 medium avocados, peeled and seeded 2 medium tomatoes, peeled and coarsely chopped 1/4 C chopped onion 2 T lemon juice 1/4 C canned diced green chiles Salt, pepper Crackers and chips
Mash avocados with fork. Add tomatoes, onion and lemon juice and blend well. Add green chiles and season to taste with salt and pepper. Serve at once with crackers and chips.

PLUM SWEET-AND-SOUR SAUCE
Makes 5 2/3 cups The enjoyment of deep-fried appetizers is enhanced when accompanied with hot Chinese mustard and the sweet-sour plum sauce.
1 can (20 oz) crushed pineapple in heavy syrup 1 C sugar 1 C water 1 C vinegar 1 T dark soy sauce 2 T cornstarch 2 T cold water 1 C plum sauce or plum jam (See NOTE)
Heat pinapple (with syrup), sugar, 1 cup water, vinegar and soy sauce to boiling. Mix together cornstarch and 2 tablespoons cold water. Stir into pineapple mixture. Heat to boiling, stirring constantly. Cool to room temperature. Stir in plum sauce. Cover and refrigerate. Serve with appetizers. NOTE: Orange marmalade can be substituted for the plum sauce.

RED PEPPER-SOUR CREAM SAUCE
Makes about 2 cups sauce This is another pretty sauce, soft pink in color. It flavors Stacked New Mexico Quesadilla (See RECIPE) and would be nice accompanying any tortilla dish that isn't too spicy.
3 red bell peppers, roasted and peeled (See NOTE) 1 red jalapeno chile, roasted and peeled (See NOTE) 1/2 C sour cream 1 t sugar
Process bell peppers and chile in food processor or blender until well blended. Stir in sour cream and sugar. NOTE: Arrange peppers and chile about 5 inches from broiler heat and broil, turning occasionally, until skin is blistered and brown, 12 to 17 minutes for peppers, 5 minutes for chile. Place peppers and chile in plastic bag and seal. Let stand 20 minutes, then peel.