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    Tortilla soup tlaxcalteca

    Tortilla soup tlaxcalteca

    Serves 6 • 6 cups Garlic Broth • 5 corn tortillas • vegetable oil for frying • 10 oz. panella or fresh mozzarella cheese • ½ red onion • 1½ cups puréed fresh tomatoes • ½ cup light cream • paprika • fresh chili sauce 1. While the garlic broth is cooking, cut up the...
    Clear beet borscht with mushrooms

    Clear beet borscht with mushrooms

    Serves 12 • 1 oz. of the best dried wild mushrooms • 3 qts. plus 1½ cups water • 2 medium-sized potatoes, scrubbed and sliced • 2 medium stalks celery, sliced • 2 to 3 cloves garlic, peeled • 1 large turnip, peeled and sliced • 4 medium-sized carrots, scraped and...
    Garlic-tomato soup

    Garlic-tomato soup

    Serves 6 • 2½ Tbs. olive oil • 3 cloves garlic, pressed or minced • 2 Tbs. paprika • 4½ cups Garlic Broth or Potato Peel Broth • 4 cups puréed fresh tomatoes, strained • salt to taste • Tabasco sauce, to taste • butter to taste • 6 slices French bread • Parmesan...
    Spinach soup

    Spinach soup

    Serves 6 This is such a light and refreshing soup that it makes a perfect foil for a hearty or especially rich dish—like stuffed crêpes or filled potato pancakes. • 2 qts. water • 1 lb. fresh spinach (2 bunches) • 2 medium-large potatoes • ¾ cup sliced green onions •...
    Vegetable soup

    Vegetable soup

    Serves 6 to 8 • 1 ear of corn • ½ medium-sized eggplant (about ½ lb.) • 2 medium-sized carrots • 1 stalk celery • 1 large pale-skinned potato • 1 fresh red pimiento pepper • 2 medium-sized zucchini • 1 yellow onion • 5 or 6 medium-sized mushrooms • ¼ head cabbage • 1...