Hey - it might seem like we eat a lot of soups from Mexico. We do, and especially when it's cold. Temperatures have been below zero lately, so a nice hot soup hits the spot in the evening.
Soups - sopas y caldos - are very popular in Mexico the year round. Ever since I went to Mexico the first time, I've been amazed at the delicious soups I've eaten that were made from the simplest of ingredients. If you've been following the blog, you can see that many of the best dishes we've prepared have been the soups. I promise, there will be more!
Last night Javier made a good CALDO DE POLLO. The word caldo actually refers to broth or clear soup. A typical CALDO DE POLLO usually has pieces of chicken on the bone and large pieces of vegetable such as half ears of corn, quartered chayote, half carrots, quartered cabbage, etc. Javier just used what he had on hand last night which was 6 chicken legs, carrots, zucchini, cabbage and one sweet potato. He made a strong, clear broth with garlic, salt and pepper, then added the vegetables and cilantro at the end. We served the CALDO with diced avocados and lime wedges on the table. Right before serving, Javier said he thought it was a little "bland" and so I added a spoonful of our refrigerated chile paste - you know, the one that made the fish too hot to eat a couple of days ago. One spoonful was enough to enliven this CALDO!
(This picture makes it look greasy, but it wasn't. I suppose that's just glare from the camera.)
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