Jocoque Soup - {Mexican Vegetable Soup Over A Sweet Torte} Recipe - Cooking Index
Jocoque Soup - {Mexican Vegetable Soup Over A Sweet Torte} Recipe - Cooking Index
Jocoque is a Mexican-style sour cream, somewhere between salted buttermilk and a thin sour cream and ranging in taste from tangy to sharp. What makes this soup quite unusual is its odd juxtapositions -- sweet and savory, bland and piquante, liquid and solid, with unexpected textures and with a wonderfully festive look. In fact, it's a complete surprise to eat -- and in the most positive way. It's adapted from Guadalupe Rivera's Recipes and Reminiscences of Life with Frida Kahlo, her stepmother.
Courses: Soup| 2 tablespoons | 30ml | Olive oil |
| 1 tablespoon | 15ml | Onion - thinly sliced (small) |
| 1/4 lb | 113g / 4oz | Carrots - peeled, and |
| Sliced into very thin rounds | ||
| 1 | Serrano or jalapeño pepper - seeds removed, | |
| Then sliced in very thin circles | ||
| 1/4 lb | 113g / 4oz | Zucchini - sliced thin rounds |
| 4 | Canned tomatoes - (to 5) - seeded, then | |
| Finely chopped and rechopped so they look | ||
| Like confetti in the final dish | ||
| 4 cups | 948ml | Vegetable or chicken stock |
| 1/4 teaspoon | 1.3ml | Oregano - crumbled |
| 1 | Fresh parsley sprig - minced | |
| For The Torte | ||
| 1 | Egg white | |
| 2 | Egg yolks | |
| 1 cup | 237ml | Sour cream (or jocoque) |
| 2 tablespoons | 30ml | Flour |
| 1 tablespoon | 15ml | Sugar |
Make the torte first. Lightly beat egg white with 2 egg yolks -- then whip in sour cream (or jocoque), flour, and sugar. Scrape into a small greased pan or baking dish (about 8- by 4-inch) and bake in a preheated 350 degree oven for about 20 minutes -- it will puff high and slightly brown on the edges.
Once you put the torte in the oven, you can begin the soup. Heat the oil in a large saucepan and toss in the onion, carrot, and hot pepper. Cook over medium-low until the onion is translucent. Add the zucchini, toss for a minute -- then add the minced tomato and cook until thick, stirring occasionally. When thick, pour in the stock, crumbled in the oregano, and add the minced parsley. Bring to a boil, then reduce heat to a simmer.
When ready to serve, unmold the torte and cut into 4 equal pieces -- placing one in each of the 4 flat, wide serving bowls. Ladle the broth and vegetables over the torte in each bowl and serve immediately.
Serve hot in flat, wide soup bowls to 4 people. It is an excellent prelude to any number of Mexican or other main dishes. It's a great start, in fact, to a roast or barbeque chicken.
Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com
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