Ingredients with Measurements:
- 1 cup of escamol (ant larvae)
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 teaspoon of dried oregano
- 4 cups of chicken or vegetable broth
- Salt and pepper to taste
- 1 avocado, diced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the tomatoes and oregano and cook for another 5 minutes, stirring occasionally.
3. Add the escamol and broth to the pot and bring to a boil. Reduce the heat and simmer for 20 minutes.
4. Using a blender or food processor, puree the soup until smooth.
5. Return the soup to the pot and season with salt and pepper to taste.
6. Serve the soup hot, garnished with diced avocado, fresh cilantro, and a squeeze of lime.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking the soup
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 150
- Fat: 10g
- Carbohydrates: 10g
- Protein: 5g
Substitutions for ingredients:
- Escamol can be substituted with cooked shrimp or crab meat
- Vegetable oil can be substituted with olive oil or butter
- Chicken or vegetable broth can be substituted with water or seafood broth
Variations:
- Add chopped vegetables such as carrots, celery, or bell peppers to the soup for extra flavor and nutrition
- Use coconut milk instead of broth for a creamier soup
- Add a pinch of cumin or chili powder for a spicy kick
Tips and tricks:
- Rinse the escamol thoroughly before using to remove any dirt or debris
- If you can't find escamol, this soup can be made with other types of seafood or even chicken or beef
- Adjust the seasoning to your taste by adding more or less salt and pepper
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through
Presentation ideas:
- Serve the soup in individual bowls and garnish with diced avocado, fresh cilantro, and a lime wedge on the side
Garnishes:
- Diced avocado, fresh cilantro, and a lime wedge
Pairings:
- Serve this soup with a side of 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 and thicken it
Food safety advice:
- Make sure to cook the escamol thoroughly to avoid any potential foodborne illness
Food history:
- Escamol is a traditional Mexican ingredient that has been used for centuries in various dishes
Flavor profiles:
- This soup has a rich and savory flavor with a slightly nutty taste from the escamol
Serving suggestions:
- Serve this soup as a starter or main dish for a comforting and flavorful meal
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Region: Mexican