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Nov 30, 1919, 12:00 AM
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Jocoque Soup (Mexican vegetable soup over a sweet torte)
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Jocoque Soup (Mexican vegetable soup over a sweet torte)
Jocoque is a Mexican-style sour cream, somewhere between salted
buttermilk and a thin 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.
~~~ Serve hot in flat, wide soup bowls to 4 people. It is an
excellent prelude to any number of Mexican or other main dishes.
It's a great start, in fact, to a roast or barbeque chicken.
Ingredients:
2 Tablespoons olive oil
1 small onion, thinly sliced
1/4 pound carrots, peeled and sliced into very thin rounds
1 serrano or jalapeno pepper, seeds removed then sliced in
very thin circles
1/4 pound zucchini, sliced in thin rounds
4-5 canned tomatoes, seeded, then finely chopped and
re-chopped so they look like confetti in the final dish
4 cups vegetable or chicken stock
1/4 teaspoon oregano, crumbled between your palms
sprig of fresh parsley, minced
"Under" garnish: Lightly beat 1 egg white with 2 egg
yolks--then whip in 1 cup of sour cream (or jocoque),
2 TBS of flour, and 1 TBS of sugar. Scrape into a
small greased pan or baking dish (about 8" x 4") and
bake in a preheated 350 F degree oven for about 20
minutes--it will puff high and slightly brown on the
edges.
Make the torte first, as described in the "under" garnish, above.
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 hot pepper.
Cook over medium-low until the onion is translucent.
Add the zucchini, toss for a minute--then add the minced
tomato and cook until thick, stirring occasionally.
When thick, pour in the stock, crumbled in the oregano,
and add the minced parsley.
Bring to a boil, then reduce heat to a simmer.
When ready to serve, unmold the torte and cut into 4
equal pieces--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.
http://mexicanfood.about.com/food/mexicanfood/gi/dynamic/
offsite.htm?site=http%3A%2F%2Fsoupsong.com%2Frjocoque.html
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