Chicken Lime Soup

This recipe was handed down to me from my Mom.  The original recipe did not call for carrots or zucchini.  I began to add these at the request of my husband who really loves vegetable soup.

Chicken Lime Soup aka Tortilla Soup

  • 1 whole chicken (boiled, together with onion, carrot, celery, peppercorns, garlic cloves, salt )
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1 bay leaf
  • 2 whole white onions (thinly sliced into half moons)
  • 4 whole Chili Poblano (cleaned; skinned charred, veins and seeds removed )
  • 2 whole tomatoes (seeded and chopped)
  • 1 1/2 limes
  • 2 zucchini (cut into large pieces)
  • 2 carrots (peeled and cut into large pieces)
  1. In a large stock pot add the chicken, bay leaf, 1/2 a white onion, 3 cloves of garlic, celery leaves, one to two carrots, dried thyme leaves, dried marjoram leave, and a teaspoon of black peppercorns. Barely cover with water and bring to a boil. Remove the foam as the water comes to a boil. Boil until the chicken is cooked through.While the chicken is boiling, clean the poblano peppers, slice the onion and chop the tomatoes. In a large skillet add 2 T. olive oil. Sautee the onions until translucent, add the poblano peppers and the chopped tomatoes. Season with kosher salt, pepper and continue to cook over medium low heat until all the vegetables are cooked; approximately 10 minutes.

    Remove chicken from the stock, shred the meat and set aside. Strain stock into a large stockpot. Add the cooked onion, poblano mixture, thyme, marjoram and carrots. Cook for approximately 10 minutes or until the carrots begin to feel almost cooked. Add the zucchini and the shredded chicken. Cook an additional 10 minutes or until the vegetables are cooked through. Turn the heat off and add the juice of 1 1/2 to 2 limes (to taste).

    Serve topped with fried corn tortilla strips, shredded Oaxaca or monterey jack cheese and fresh avocado slices.

    NOTE: This soup freezes wonderfully!

Basic Quiche and Tart Dough

This is another great recipe from Williams-Sonoma.

Basic Quiche and Tart Dough

This dough is perfectly tender and flakey.

  • 1 1/2 C All purpose flour
  • 4 T Unsalted butter (chilled)
  • 1/4 C Pork Lard or Shortening (chilled)
  • 1/2 t. Salt
  • 3 – 4 T ice cold water
  1. In a bowl, stir together the flour and salt. Add the butter and shortening and, using a pastry blender or 2 knives, cut them in until the mixture resembles coarse bread crumbs. (You can also do this in a food processor.)Sprinkle in the water, 1 Tbs. at a time, stirring gently with a fork after each addition and adding only enough of the water to form a rough mass.

    Using floured hands, pat the dough into a smooth, flattened disk. Use immediately, or wrap in plastic wrap and refrigerate for up to 2 days.

    Makes enough dough for one 9-inch quiche or tart shell.

Ham and Leek Quiche

“Real Men don’t eat quiche”…until they’ve smelled this Ham and Leek Quiche baking in the oven!  When my husband entered our home to the aroma of this quiche baking, the temptation was too great for him and he had to give it a try.  He now requests that I bake him this wonderful quiche.  This recipe is slightly adapted from Williams Sonoma.

Ham and Leek Quiche

  • 1 batch basic quiche or tart dough
  • 1 T. Unsalted butter
  • 3 C. leeks (thinly sliced)
  • 1 C. smoked ham (diced)
  • 3 eggs
  • 1 1/2 C heavy cream
  • 1/4 C Gruyère cheese (finely shredded)
  • fresh ground pepper (to taste)
  1. Preheat oven temperature to 350°F.

    In a large sauté pan, melt the butter over medium-high heat until it turns golden. Add the leeks and sauté until wilted but still bright green, about 2 minutes. Season with salt and pepper and transfer to a bowl to cool. Sautee the diced smoked ham for 3 minutes. Add to the leek mixture.

    In a large bowl, whisk together the eggs and cream. Season with the 1/2 tsp. salt, 1 or 2 grindings of pepper. Scatter the leek mixture evenly over the bottom of the pastry shell. Pour in the egg mixture and mix lightly with a fork to distribute evenly. Sprinkle evenly with the cheese.

    Bake until the custard is set and the top is golden, 40 to 45 minutes. If the custard is set but the top has not turned golden brown, slip the quiche under the broiler for 1 to 2 minutes, watching closely. Let cool about 20 minutes in the pan on a rack before serving. Makes one 9-inch quiche.

Potato Leek Soup

After baking a ham and leek quiche I found myself with extra leeks.  What to do?!?  I found this wonderful recipe by Alton Brown for Potato Leek Soup that was easy to make and more importantly… deliciously satisfying.  I hope you enjoy it too!

Potato Leek Soup

  • 1 Lb cleaned leeks (sliced thin)
  • 3 T Unsalted butter
  • heavy pinch kosher salt
  • 14 ounces Yukon Gold potatoes (approximately, 3 )
  • 1 quart vegetable broth
  • 1 C heavy cream
  • 1 C Buttermilk
  • 1/2 t white pepper
  • 1 T snipped chives
  1. In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

    Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

    Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately.