Eva's Kitchen - Eva Longoria Parker [11]
This soup is as smooth as velvet and has the warm, orange hue of autumn that always looks beautiful in the soup bowl. The cream adds richness, but you can leave it out for a lighter soup that is nonetheless very satisfying.
MAKES 4 TO 6 SERVINGS
4 tablespoons (½ stick) unsalted butter
½ cup chopped yellow onion
2 garlic cloves, minced
½ teaspoon kosher salt
6 cups peeled and cubed butternut squash (from about a 2-pound squash)
5 cups Chicken Broth, Vegetable Broth, or store-bought low-sodium chicken broth
½ teaspoon chopped fresh thyme leaves (optional)
¼ teaspoon ground black pepper
1 cup heavy whipping cream (optional)
1. In a Dutch oven or large saucepan over medium heat, melt the butter. Add the onion, garlic, and a pinch of the salt and cook, stirring occasionally, until softened and translucent, about 6 minutes. Add the squash and stir to coat with butter. Cook until softened, about 5 minutes. Add the chicken broth, the thyme (if using), the remaining salt, and the pepper. Bring to a boil. Reduce the heat and simmer, partially covered, until the squash is very tender, about 12 minutes.
2. Transfer the soup in batches to the work bowl of a food processor and puree until very smooth.
3. Return the soup to the pot and stir in the cream, if using. Taste and adjust the seasoning.
4. Heat through, but do not allow the soup to boil or the cream may curdle. Ladle the soup into 4 to 6 soup bowls and serve hot.
FROM AUNT ELSA’S KITCHEN As long as their skin is free of any cuts, butternut squash and other winter squash will last for two to three months stored in a cool, dry place. So the next time you see them at the farmer’s market, stock up!
tortilla soup
My friends request this recipe more often than any other. I am often asked if it’s a family recipe. I take it as a compliment that people always seem so surprised to hear that I found it in a magazine when I was about twelve years old. I’ve made it so many times since then and it has evolved into what it is today. I think it’s so delicious—and popular!—because of its clear but very flavorful broth. So often tortilla soup is heavy, but this one is hearty without being unpleasantly thick.
In fact, I make such a large batch because everyone always wants seconds and thirds. On the rare occasions that I’ve had leftovers, I’ve discovered that the soup keeps very well, and even gets better, stored in a tightly covered container in the refrigerator. The garnishes keep well stored in zip-top bags; keep the fried tortilla strips at room temperature and everything else in the refrigerator. When serving the second day, just place all the garnishes at the bottom of the bowl and ladle the soup over.
I use two kinds of dried chiles—ancho and pasilla—because they add more depth and smoky notes to the broth. Use more or fewer chiles depending on how strong you want their flavor to be. For more on dried chiles.
MAKES 14 TO 16 SERVINGS
4 pounds chicken legs
4 pounds chicken thighs
12 cups Chicken Broth, store-bought low-sodium chicken broth, or cold water
4 dried pasilla chiles
4 dried ancho chiles
6 tomatoes, chopped
1 large white onion, diced
6 large garlic cloves, peeled
2 teaspoons kosher salt, or to taste
2 large bunches of fresh cilantro, leaves chopped
FOR SERVING
1 cup vegetable oil, plus more if needed
36 white or yellow corn tortillas, sliced into ¼-inch-thick strips
1 head iceberg lettuce, cored and shredded
6 large avocados, pitted, peeled, and diced
3 cups grated or crumbled queso fresco (about 12 ounces)
1. In a large stockpot, place the chicken legs and thighs and the broth or cold water. Bring to a boil over medium-high heat. Reduce the heat and simmer until the chicken is opaque throughout and tender when pierced with a fork, about 30 minutes. With a slotted spoon remove the chicken from the pot and set aside to cool. Set aside the stockpot of broth. As soon as the chicken is cool enough to handle, pull off and shred the meat; discard the skin and bones.
2. Meanwhile, place the pasilla and ancho chiles in a medium saucepan and