Mexican chocolate soup

Yield: 1 Servings

Measure Ingredient
½ \N Onion
1 \N Carrot
2 \N Celery stalks
1 medium Zucchini
1 \N Green bell pepper
1 \N Jalapeno
2 tablespoons Vegetable oil
1 tablespoon Tequila (up to 2)
2 tablespoons Cocoa
1 tablespoon Flour (all-purpose)
½ teaspoon Ground cinnamon
1 quart Chicken broth
½ cup Chopped fresh cilantro
½ teaspoon Salt
½ teaspoon Pepper

This recipe is in the Nov.96 issue of Southern Living.

Dice first 6 ingredients.

Saute vegetables in oil in a large Dutch-oven until crisp-tender. Add tequila, and remove from heat.

Combine cocoa, flour and cinnamon; stir into vegetable mixture. Add broth.

Bring to a boil over medium-high heat, stirring constantly; reduce heat, and simmer, stirring occaisonally, 5-10 minutes or until tender. Stir in cilantro, salt and pepper.

Yield: 6 cups.

Posted to FOODWINE Digest 20 November 96 Date: Thu, 21 Nov 1996 00:06:50 -0500 From: Leslie Duncan <duncan@...>

Similar recipes