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Receta Jocoque Soup (Mexican Vegetable Soup Over A Sweet Torte)
by Global Cookbook

Jocoque Soup (Mexican Vegetable Soup Over A Sweet Torte)
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Ingredientes

  • 2 Tbsp. extra virgin olive oil
  • 1 sm onion thinly sliced
  • 1/4 lb carrots peeled, and sliced into very thin rounds
  • 1 x serrano or possibly jalapeno pepper seeds removed, then sliced in very thin circles
  • 1/4 lb zucchini sliced thin rounds
  • 4 x canned tomatoes - (to 5) seeded, then finely minced and rechopped so they look like confetti in the final dish
  • 4 c. vegetable or possibly chicken stock
  • 1/4 tsp oregano crumbled
  • 1 x fresh parsley sprig chopped
  • 1 x egg white
  • 2 x egg yolks
  • 1 c. lowfat sour cream (or possibly jocoque)
  • 2 Tbsp. flour
  • 1 Tbsp. sugar

Direcciones

  1. Make the torte first. Lightly beat egg white with 2 egg yolks - then whip in lowfat sour cream (or possibly jocoque), flour, and sugar. Scrape into a small greased pan or possibly baking dish (about 8- by 4-inch) and bake in a preheated 350 degree oven for about 20 min - it will puff high and slightly brown on the edges.
  2. 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 warm pepper. Cook over medium-low till the onion is translucent/soft. Add in the zucchini, toss for a minute - then add in the chopped tomato and cook till thick, stirring occasionally. When thick, pour in the stock, crumbled in the oregano, and add in the chopped parsley. Bring to a boil, then reduce heat to a simmer.
  3. When ready to serve, unmold the torte and cut into 4 equal pcs - 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.
  4. Serve warm in flat, wide soup bowls to 4 people. It is an excellent prelude to any number of Mexican or possibly other main dishes. It's a great start, in fact, to a roast or possibly barbeque chicken.
  5. Comments: Jocoque is a Mexican-style lowfat sour cream, somewhere between salted buttermilk and a thin lowfat 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.