Sopa Azteca

from Jennifer Rich

1 or 2 dried ancho chilies These are smokey in flavor, not hot.

1/4 c evoo

1 large onion chopped

1 green pepper chopped

3 cloves garlic minced

4 c vegetable stock

1/2 teaspoon cumin

1/2 teaspoon black pepper

2 tomatoes chopped

2 Tablespoon fresh cilantro chopped

1 Tablespoon fresh parsley chopped

Tortillas avocado thickly grated cheese Something like: Monterey Jack, cheddar, Mex blend.

Stem & remove seeds from ancho pepper. Soften ancho pepper by simmering in water to cover pepper. Chop pepper, set aside. Add peppery water to veg stock In sauce pan, saute onion, green pepper & garlic in oil til tender. Add garlic last. Add stock, cumin & blk pepper to above. Bring to a boil then cover & simmer 20 minutes. Stir in ancho chili & tomatoes. Simmer 10 minutes Add cilantro & parsley. To serve, place tortilla pieces in bowl. Add soup. Top with avo pieces & cheese.

This is a cheap, easy & hearty cold weather soup. If you can’t find anchos at Hannaford, Lois’s has them.

Creamy Sweet Potato Soup

Thanks Jessica Walker!

  • 2 pounds organic sweet potatoes,  (about 2 large)

  • 2 teaspoons olive oil

  • 1 cup chopped onion

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon crushed red pepper (spicy! optional)

  • 4 cups chicken stock

  • salt

  • 6 bacon slices, cooked and crumbled (amount is optional) If you are vegetarian, use toasted walnuts, pine nuts or pepitas/pumpkin seeds

  • 1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)

  • 2 tablespoons flat-leaf parsley leaves (optional)

Preparation

  1. Bake Sweet Potatoes until you can pierce them with a fork.

  2. Heat a saucepan over medium-high heat. Add oil (or some left over bacon fat! yum!) ; swirl to coat. Add onion; sauté 1 minute or until translucent. Stir in cumin and red pepper and stock. put in chunks of cooked sweet potato. Use an immersion blender to blend cooked sweet potato and stock, or mash happily with potato masher for a chunkier style soup. Salt to taste.  sprinkle cooked bacon, (veggies, replace with toasted pine nuts or pepitas) and Parmesan cheese evenly over top to serve. Garnish with parsley, if desired.