Best Hot Madrilene Soup Recipes

HOT MADRILENE SOUP

Steps:

• Melt butter or margarine in a saucepan add onion, and cook until tender. Add tomato juice, sugar, broth, parsley, and bay leaf. Heat to boiling, reduce heat simmer for 15 minutes. Remove bay leaf. Top with cheese and serve.

HOT MADRILENE SOUP

Steps:

• 1. Melt butter in a saucepan add onion, and cook until tender. Add tomato juice, splenda, broth, parsley, and bay leaf. Heat to boiling, reduce heat simmer for 15 minutes. 2. Remove bay leaf. Top with cheese and serve.

COCIDO MADRILENO

Steps:

• Place chickpeas in a bowl and cover with plenty of cold water. Soak for at least 8 hours, or overnight. Drain.
• Combine beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone in a pressure cooker. Cover with cold water and bring to a simmer uncovered. Skim off any foam that rises to the top.
• Add chickpeas and season with salt. Close cooker securely and place pressure regulator over the vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 30 minutes.
• Meanwhile, bring a pot of salted water to a boil over medium-high heat. Add cabbage and simmer for 5 minutes. Strain and set aside.
• Heat olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add cabbage, season with salt, and cook until cabbage is tender, 5 to 10 minutes.
• When cook time for the meat is up, let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Strain meat stock into a saucepan and bring to a boil. Add orzo to the boiling stock and cook, stirring occasionally until tender yet firm to the bite, about 11 minutes.
• Meanwhile, arrange the cooked meat on a serving platter surrounded by chickpeas. Serve with cabbage on the side.

CONSOMMé MADRILèNE (CHILLED CONSOMMé WITH RED PEPPERS AND TOMATOES) RECIPE - (4/5)

Steps:

• Season the chicken stock with salt and bring it to a boil. Cut the leeks, celery, and carrots in a fine dice, or brunoise. Chop the tomatoes. Mix the egg whites, lean ground beef, vegetables (leeks, celery, and carrots), and aromatics (herbs, bay leaf, and peppercorns). This mixture is called a raft. Add some water and hot stock to the mixture to bring the temperature of it up. Then, add this mixture to the hot stock and stir it around. Before the mixture comes to a boil, stir the consommé so that the egg whites don't stick to the pot and burn and to ensure the protein is distributed evenly. After it starts to boil, simmer for 1 hour. Don't stir after this. Check the pot to make sure there is a chimney so that the liquid can bubble through. Remove the consommé from underneath the raft. Chill. To prepare the garnish, dice the red bell pepper and place in cold, salted water. Blanch for 10 minutes and chill in an ice bath. Peel, seed, and dice the tomato. To serve, ladle the consommé into a bowl and garnish with the red bell pepper, the tomato, and chervil or parsley.