Green Chili Corn and Potato Soup
2 tbsp. butter
1 leek slices, or 1/4 c. chopped onion
4 c. chicken broth
4 c. diced pared white potatoes
1 c. pared sliced carrots
2 tsp. lemon juice
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried leaf thyme
1 (1 lb.) can whole kernel corn, drained ( I use frozen white corn)
1/2 c La Victoria Green Salsa

In large saucepan, melt butter. Add leek and cook 5 minutes. Add remaining ingredients except corn. Cover and simmer 40 minutes or until potatoes are tender. Add corn and heat 5 minutes.

Butternut Squash Soup

1 large red onion, rinsed and chopped (3 cups)
2 3-pound butternut squash, cut into 1-inch chunks
6 granny smith apples cut into wedges
1 bay leaf
1 1/2 teaspoon kosher salt
5 cups low-sodium chicken broth
2 cups water
1/2 Marsala cooking wine
1 tablespoon fresh rosemary
1/2 tsp seasoned pepper
1/2 allspice
2 teaspoons olive oil
sour cream

1.Place the onions, squash, apples, bay leaf, rosemary, salt, and broth in a large saucepan. Bring to a boil. Reduce heat and simmer gently until the squash is tender, about 12 minutes.
2.Let cool for at least 20 minutes. Remove and discard the bay leaf. Purée the soup in batches and warm over medium-low heat.
3.Meanwhile, place the rosemary on a cutting board and roughly chop. Ladle the soup into bowls and sprinkle with the sour cream and rosemary. And if you like a light sprinkle of allspice, too!

Annual Fish Soup!

The last few years one of my dearest friends has come to our home and prepared this soup. It is simple and wonderful!


Fish Soup

2 T minced garlic
2 pounds of Tilapia fillets cut in chunks
2 pounds medium raw shrimp
1 pound large raw shrimp
6 medium-sized Yukon Gold potaoes
1 medium head of cabbage cut in half and then cut in 6 large slices each
4 stalks of celery sliced
2 large yellow onions cut in half and each half cut in 3 sections
6 roma tomatoes cut in quarters
3 large dry chilies
10 small dry chilies
4 limes cut in wedges
cooking oil
3 quarts of water

Use two tamale pots

In one pot bring the water to a rolling boil and then turn down to a high simmer and place all the shrimp. While they are cooking start cutting up the vegetables.

In the other pot put enough oil to coat the bottom of the pot and turn on the heat. Add the potatoes to this pot first and stir so that they do not stick. Next add the onions. When the onions just start to glaze add the celery, then the cabbage.

Pull the shrimp out on to a large cookie sheet or serving tray so that they can begin to cool. In the shrimp pot add the tilapia chunks to cook.

Keep stirring the veggies so that they do not stick. Add the tomatoes, garlic and chilies.

Begin peeling the shrimp. Pull the tilapia out when it turns white. Pour the water/broth over the veggies and let it simmer for about 15 minutes.

Serve in a broad bowl and sqeeze a wedge of fresh lime over the soup just before you eat it.

This is so good with fresh cracked wheat rolls, french bread, or thick flour torillas.