Ingredients with Measurements:
- 1 cup dried chapulines (grasshoppers)
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 jalapenos, seeded and chopped
- 2 cups corn kernels (fresh or frozen)
- 4 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 lime, cut into wedges
- Cilantro leaves for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the chapulines in cold water and drain well.
2. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and jalapenos and cook until softened, about 5 minutes.
3. Add the corn and chapulines to the pot and stir to combine.
4. Pour in the broth and add the cumin, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
5. Remove from heat and let cool slightly.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and reheat over low heat.
8. Ladle the soup into bowls and serve with lime wedges and cilantro leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Boiling for cooking
- Low heat for simmering and reheating
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 6g
- Carbohydrates: 24g
- Protein: 12g
- Fiber: 4g
Substitutions for ingredients:
- Chapulines can be substituted with cooked shrimp or shredded chicken.
- Corn can be substituted with diced potatoes or carrots.
- Jalapenos can be substituted with other hot peppers or chili powder.
Variations:
- Add diced tomatoes or tomatillos for a tangy flavor.
- Use beef or pork broth instead of chicken or vegetable broth for a richer flavor.
- Add a dollop of sour cream or crumbled queso fresco on top of the soup for a creamy texture.
Tips and tricks:
- If using frozen corn, thaw it before adding it to the soup.
- Adjust the amount of jalapenos to your desired level of spiciness.
- Toast the chapulines in a dry skillet before adding them to the soup for a nutty flavor.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in colorful bowls or mugs.
- Garnish with a lime wedge and cilantro leaves.
Garnishes:
- Lime wedges
- Cilantro leaves
- Sour cream
- Queso fresco
Pairings:
- Serve with warm tortillas or crusty bread.
Suggested side dishes:
- Mexican rice
- Grilled vegetables
- Black beans
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to rinse the chapulines thoroughly before using them in the soup.
- Store leftover soup in the refrigerator and consume within 3 days.
Food history:
- Chapulines are a traditional Mexican food that have been eaten for centuries. They are a good source of protein and are often used in soups, stews, and tacos.
Flavor profiles:
- This soup is savory, spicy, and slightly nutty from the chapulines.
Serving suggestions:
- Serve the soup as a starter or as a main dish with a side of rice or beans.
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Region: Mexican