ANDALUSIAN CONDIMENT SOUP
Delicious, great party soup and a good way to use leftovers. This makes a huge batch. I use chicken stock from concentrate (Minor's or Better Than Bouillon) which have a good flavor and take up less cupboard space than cans or cartons of ready-to-use stock. From Sunset Magazine, 1976.
Provided by Soup Queen
Categories Low Protein
Time 2h45m
Yield 12 quarts, 48 serving(s)
Number Of Ingredients 33
Steps:
- Melt butter in a large stock pot (at least 16-quart capacity).
- Add oil and onions.
- Cook onions slowly, stirring occasionally until limp and slightly golden (about 1 hour).
- Sprinkle flour over onions and blend well.
- Gradually stir in tomato puree and stock (or water and soup base, see notes).
- Add remaining ingredients and stir until well blended.
- Bring to a boil over high heat, reduce heat to low and simmer for 30-40 minutes, stirring occasionally.
- Be sure to serve soup really hot as the condiments will cool it down.
- Fill bowls with desired condiments, then ladle soup on top.
- *In my opinion, lime, cilantro and sour cream are must-haves!
- I make the soup concentrated so it will take up less room in my freezer (essential since the last time I made it it would have been over 10 gallons of ready-to-eat!) To do this, follow the recipe through step 6, using only one quart of stock. I use the Minor's concentrate, and add the full amount necessary for the entire pot of soup.
- I freeze mine in 4- to 6-cup containers, because you will add the same amount of water, and with this soup, depending on what you are serving with it, some people may be eating less than a cup of it.
- When you are going to be serving the soup, put equal parts of concentrate and water in a pot and finish as directed in step 7.
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