Picadillo Soup Recipe - Cooking Index
Picadillo Soup Recipe - Cooking Index
This unusual soup is based on the traditional Latin one-meal dish that customarily stuffs tacos, tamales, empanadas, and poblano peppers -- traditionally is served at Mexican weddings -- and now is being used in the southwestern United States to stuff Thanksgiving turkeys. It's definitely a waker-upper as a soup, best served in small portions as an appetite stimulant.
Courses: Soup| 1 tablespoon | 15ml | Olive oil |
| 1 lb | 454g / 16oz | Ground meat - (beef, lamb, pork, |
| Or a combination) | ||
| 1 cup | 62g / 2.2oz | Chopped onion |
| 1 | Tomatoes - (28 oz) - tomatoes squeezed, | |
| And cut into pieces - the juice reserved | ||
| 3 | Garlic cloves - minced | |
| 2 cups | 474ml | Beef stock |
| 1 | Apple - unpeeled, cored, | |
| And chopped | ||
| 2 | Canned whole jalapeños - sliced thinly | |
| 10 | Pimiento-stuffed olives - halved | |
| 1/4 cup | 40g / 1.4oz | Raisins |
| 1/4 teaspoon | 1.3ml | Cinnamon |
| 1/8 teaspoon | 0.6ml | Cloves |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Garnish | ||
| 1/2 cup | 46g / 1.6oz | Almond pieces - sauteed, toasted in |
| 1 teaspoon | 5ml | Butter |
Brown the meat and onions in the olive oil in a large saucepan. Stir in the garlic after the meat is brown, then add the stock, reserved tomato juice, and all the remaining ingredients. Bring to a boil, then reduce heat and let simmer for 20 minutes.
When ready to serve, ladle the soup into festive bowls and sprinkle with the toasted almonds. Serve immediately.
Serve hot to 6 people as a first course.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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