Think of Mexican food and soup is not the first thing that comes to mind. But considering how many delicious Mexican soup recipes there are, it could never be last on the list. Here’s a small sampling of some of those delightful concoctions.
Fabada is a soup imported to Mexico centuries ago by the Spaniards from the Asturia mountain section of Spain. It has since conquered many a palate.
Ingredients: 1 lb large white Fava beans 4 small chorizos 1/4 lb pancetta 1/4 lb jamón serrano 2 garlic cloves, chopped 1/2 tsp paprika
Soak the beans overnight. The next day, put the chorizos, pancetta and jamón serrano in a pan and spread the beans over the meat. Then cover the mixture with water. Bring the result slowly to a boil and let it simmer for about an hour. Check it occasionally to make sure the water hasn’t boiled away and exposed the ingredients. Then, sprinkle the garlic and paprika over the stew and cook for another hour.
Making a traditional gazpacho takes only a few minutes of preparation and the ingredient list is simplicity itself.
Ingredients: 4-14 1/2 oz cans of Mexican stewed tomatoes 1 large cucumber 1 bell pepper 2 tbsp chopped green chiles
Just chop the cucumber and bell pepper then mix up the ingredients. Refrigerate the mixture overnight. Easy!
Sopa de Huevo
The Chinese aren’t the only ones who can produce an outstanding egg soup. This one has many of the same ingredients, but makes for a delightful variation.
Ingredients: 3 eggs 6 cups of chicken broth 1 tbsp all purpose flour 1 tsp parsley, chopped A pinch of chile powder
Bring the chicken broth to a slow boil. While you’re waiting, whip the eggs together with the flour using a whisk. Add the egg-flour mixture. Simmer for another ten minutes, stirring occasionally to make sure the eggs don’t clump. Top with a little parsley and sprinkle chile powder on top. Spicy.
Sopa de Ostiones
Many parts of Mexico are near the sea and fishing is an ancient and honorable profession in this land. Oyster soup is one of the most pleasant results.
Ingredients: 4 dozen oysters 1 tomato 1/2 cup of white wine 2 carrots 2 potatoes 1 garlic clove, chopped
Chop up the potatoes and carrots into medium-sized chunks. Bake the tomato for about 15 minutes at 350F/177C, then peal off the outer layers. Then fry it in oil for a few minutes and slice it up. Add the vegetables to about 6 cups of water and heat. Add the oysters, then pour in the wine. Add the garlic and cook for another ten minutes. Seafood doesn’t get any better than this.
These delicious samples of Mexican sopas are easy to make and will delight palates of any nationality. They can be served as an appetizer or comprise the main meal for lunch. But whenever they’re tried, they’ll make for happy diners.