{"id":6469,"date":"2005-12-21T20:30:00","date_gmt":"2005-12-21T20:30:00","guid":{"rendered":"http:\/\/www.earthwidemoth.com\/blog\/2005\/12\/21\/sopa-de-mezclad\/"},"modified":"2005-12-21T20:30:00","modified_gmt":"2005-12-21T20:30:00","slug":"sopa-de-mezclad","status":"publish","type":"post","link":"https:\/\/www.earthwidemoth.com\/blog\/2005\/12\/21\/sopa-de-mezclad\/","title":{"rendered":"Sopa de Mezclada"},"content":{"rendered":"\u23f3 Approximate reading time: <\/span> 3<\/span> mins<\/span><\/span>

Picked up this one during my days in Xalapa, Veracruzana in ’00.  <\/p>\n

\n\"Sopa<\/a>\n<\/p>\n

Cut two onions, three potatoes (onions and potatoes: fist-sized) and 10-14 large carrots into big chunks. 
\nDrop them in a pot with water just below the top of the vegetables.  The
\nonions will reduce into liquid while boiling, so the space they take up is
\ntemporary.  Salt the water; I don’t know, a teaspoon or two.  Cover
\nand boil for thirty or forty minutes until everything is soft.  The smaller
\nyou cut everything, the faster this part will go, but I don’t have any patience
\nfor working the vegetables when I know they’re going to end up blended. <\/p>\n

<\/p>\n

When the vegetables have softened (if in doubt, remove a carrot, check it),
\ncut the ends off of a single green chile (alternative: a jalapeno) and drop it
\nin the boiling mix.  Cover the pot again and give it another 7-10 minutes. 
\nBasically, this just softens the pepper.  You could go to all the trouble
\nof preparing the chile in other, more complicated ways, but basically I want it
\nto soften so I can remove it to cool, slice it lengthwise, pull out the seeds,
\nand have it ready to join up smoothly with everything else in the blender
\n(that’s next).<\/p>\n

When the vegetables are soft, you should transfer them to a holding bowl or
\nalt. pot for blending.  I transfer them so I can easily empty the blended
\nsoup into the original pot.  Next, use a ladle to fill the blender between
\n2\/3 and 3\/4 with the boiled vegetables and the hot liquid they cooked in. Then
\nI add 2% milk to fill the blender just a bit more; somewhere close to 7\/8 full. 
\nThen blend.  I’d say it works best when you have enough liquid to
\nincorporate the vegetables.  You want them to be smooth (unless you prefer
\nchunks in the soup; if that’s the case, best of luck).  Blend and blend. 
\nAnd then pour the blend-pitcher into the original pot.  Repeat.  Be
\nsure to work in the green chile.  It adds the kick.  <\/p>\n

Eventually you’ll have a steamy concoction of more or less creamy vegetable
\nsoup, carrot soup in this example.  Next I  add about three or four
\nteaspoons of dry chicken or vegetable bullion, then let it simmer for another
\nthirty minutes.  Sure, extra pepper and salt are fine additions, too. 
\nAnd if you decide to sub out the carrots and use squash instead, consider adding
\nginger (for a nice cream of gingery squash soup).  Actually, you can
\nreplace the carrots with just about anything–zucchini, asparagus, etc. 
\nAnd, if you’re into richer dairy (as in something creamier), leave out the
\npotatoes and use a heavier cream.  I’m not so fond of the dairy products,
\nso I include the potatoes for thickening and use a bit of milk.  <\/p>\n

That’s all.  I know it’s not the kind of recipe circulated by
\ncooking-types inclined to strict measures.  But it’s relatively light,
\nuncomplicated and just spicy enough to ward off the common cold or offset a
\ndrafty window with some lasting warmth (yes, and also gentle on grad student
\nbudgets).  Enjoy it with some quick-nuked quesadillas (tortillas, cheese(s)
\nof choice, etc.) or something more elaborate if you’re planning a fancier meal. 
\nAlso keep a lime on hand in case anyone finds the soup too spicy.  A
\nsqueeze of fresh lime juice will cut the spice-heat by a bit.<\/p>\n

If you’re unimpressed, here’s<\/a> last December’s solstice recipe.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

\u23f3 Approximate reading time: <\/span> 3<\/span> mins<\/span><\/span>Picked up this one during my days in Xalapa, Veracruzana in ’00.  Cut two onions, three potatoes (onions and potatoes: fist-sized) and 10-14 large carrots into big chunks.  Drop them in a pot with water just below the top of the vegetables.  The onions will reduce into liquid while boiling, so the space they take…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[8],"tags":[512],"class_list":["post-6469","post","type-post","status-publish","format-standard","hentry","category-gobstuff","tag-food"],"yoast_head":"\nSopa de Mezclada - 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