Latin American Soups

Chayote Soup From Nicaragua

Chayotes are a pale green vegetable.  They are sort of shaped like a pear.  This soup is also common in Morelos, Mexico, without the chicken.

2 large chayotes, peeled and sliced
pinch of salt
1 medium onion, finely chopped
1 clove garlic, chopped
2 tablespoons butter
1 tablespoon flour
4 cups of chicken stock
1 cup of cooked shredded chicken (about ½ pound)
white pepper
 

Using  enough water to cover the vegetable, simmer the chayotes in salted water until tender, about twenty minutes.  Reserve two cups of the cooking liquid.  Place the chayotes and the liquid it in a blender or food processor.  Blend until you have a smooth puree.

In a saucepan sauté the onion and garlic in butter until the onion is soft.  Stir in the flour and cook for about 1 minute.  Do not brown the flour.  And the chicken stock and cook until the mixture is smooth.  Add the chicken, the chayote mixture, salt and pepper, and simmer covered about 5 minutes

serves about 4 – 6 people
 

Cabbage Soup From Chile

1 small green cabbage, about 1 pound
1 large potato
1 large leek
3 tablespoons of butter
4 cups of beef or chicken stock
salt & pepper to taste
1 cup coarsely chopped queso fresco or Munster cheese

serves about 6

Finely shredded the cabbage.  Peel the potato and cut into small shoestring type strips.   Cut the leek thinly.  Heat the butter in a pan large enough to hold all the ingredients.  Cook the cabbage, potato, and leek until all the butter has been absorbed and the cabbage is wilted, about 4 minutes.  Pour in the stock, salt and pepper if desired.  Cover and cook over medium heat for about 30 minutes.  Stir in the cheese and serve.
 

Fanesca

1 pound of salt cod
¼ cup of butter
2 medium onions, finely chopped
1 clove of garlic, minced
1 teaspoon oregano
½ teaspoon cumin
1 bay leaf
salt & pepper
1 cup of rice that was previously cooked in 1 cup of milk and 1 cup of water
1 cup of cooked corn kernels
2 ½ cups shredded cabbage
2 cups cooked and mashed squash
2 cups cooked, and chopped zucchini
1 cup of baby lima beans or fava beans
1 cup of cooked green peas
1 cup of cooked green beans cut into small pieces
½ cup of ground peanuts
4 cups of milk
1 cup of light cream
1 cup Spanish fresco cheese or queso blanco or Munster
3 hardboiled eggs, sliced
 

Salt cod is dried and very hard.  It must be soaked before using.  Soak the cod in enough cold water to cover it.  Soak for at least 12 hours, and preferably 24.  Change the water frequently.  Drain the fish and put it in a saucepan with enough fresh water to cover it.  Bring to a boil and then reduce the heat to a simmer.  Cook until the fish is tender, about 15 minutes.  Remove the fish, but retain the fish water.  Remove any skin and bones from the fish.  Cut into ½ inch pieces.

Heat the butter in large saucepan and sauté the  onion and garlic until the onion is soft.  Add the dry seasonings and sauté an additional minute.  Add 1 cup of water and bring to a boil.  Add all the remaining ingredients, except the cheese and egg.  Don’t forget to add the fish and fish water.

Lower the heat to a simmer and gently cook for about 5 minutes.  If the soup seems too thick, add a little bit more milk to thin it out and simmer a few more minutes.  Add the cheese.  Stir and the soup is now ready to serve.

When the soup has been poured  into soup bowls, garnish each serving with a slice of egg.