Picadillo Soup
This unusual soup is based on the traditional Latin one-meal dish that
customarily stuffs tacos, tamales, empanadas, and poblano
peppers--traditionally is served at Mexican weddings--and now is being
used in the southwestern United States to stuff Thanksgiving turkeys. It's
definitely a waker-upper as a soup, best served in small portions as an
appetite stimulant. Serve hot to 6 people as a first course.
1 Tablespoon olive oil
1 pound ground meat (beef. lamb, pork, or a combination)
1 cup onion, chopped
1 28-ounce can of tomatoes, with the tomatoes squeezed and cut into pieces
and the juice reserved
3 cloves garlic, minced
2 cups beef stock
1 apple, unpeeled, cored, and chopped
2 canned whole jalapenos, sliced thinly
10 pimiento-stuffed olives, halved
1/4 cup raisins
1/4 teaspoon cinnamon
1/8 teaspoon cloves
salt and pepper to taste
Garnish: 1/2 cup almond pieces, sauteed and toasted in 1 teaspoon butter
Brown the meat and onions in the olive oil in a large saucepan. Stir in
the garlic after the meat is brown, then add the stock, reserved tomato
juice, and all the remaining ingredients. Bring to a boil, then reduce
heat and let simmer for 20 minutes.
When ready to serve, ladle the soup into festive bowls and sprinkle with
the toasted almonds. Serve immediately.
Source: <http://www.soupsong.com/rpicadil.html>
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