When teaching a class on Passover cooking at the Ritz Carlton in Cancun one year, I wanted to create a Southwestern soup that did not contain beans. This keeper, with its egg-drop soup effect, is so simple and is brightened with a pop of chilies, lime juice, and silky avocado.
Ranchero Soup
Servings
8 Servings
Ingredients
- 1 tablespoon vegetable oil
- 1 onion peeled, cut into ¼-inch dice
- 4 cloves fresh garlic finely chopped
- 1 28-ounce can diced tomatoes or whole peeled tomatoes, with their liquid
- 4 cups chicken stock or vegetable stock
- 2 large eggs
- ½ jalapeño minced
- 1 avocado peeled, pitted, cut into tiny cubes
- 2 scallions green part only, thinly sliced on the diagonal
- ¼ cup loosely packed cilantro leaves roughly chopped
- Juice of ½ lime
- Additional limes cut into wedges, for garnish
Instructions
- In a large soup pot, heat the oil over medium heat. Add the onion; cook until translucent, 5-6 minutes; do not allow it to brown. If it begins to brown, lower the heat. Add the garlic; cook for additional 3-4 minutes, until garlic is shiny.
- Add the tomatoes with their liquid. If they are whole, use your hand to squeeze and burst them. Add the stock. Simmer, uncovered, over low heat, for 30 minutes.
- In a small bowl, whisk the eggs. Whisk the soup and while whisking, slowly drizzle in the eggs, whisking all the time. Simmer for 4 minutes. Ladle into bowls.
- In a small bowl, stir together the jalapeño, avocado, scallions, cilantro, and lime juice. Top each bowl with a spoonful of this garnish. Serve a lime wedge with each bowl.
- Recipe posted with permission from Kosher By Design Brings It Home: picture-perfect food inspired by my travels, by Susie Fishbein
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