Ingredients with Measurements:
- 1 pound of lamb's blood
- 1 cup of vermicelli noodles
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of vegetable oil
- 2 cups of chicken broth
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent.
2. Add the lamb's blood to the pot and stir well. Cook for 5 minutes, stirring occasionally.
3. Add the chicken broth, ground cumin, and dried oregano to the pot. Stir well and bring the mixture to a boil.
4. Reduce the heat to low and let the soup simmer for 30 minutes.
5. Add the vermicelli noodles to the pot and cook for an additional 10 minutes or until the noodles are tender.
6. Season the soup with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
5. Temperature:
Medium heat for cooking the onion and garlic, low heat for simmering the soup.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 30g
Protein: 15g
Substitutions for ingredients:
- Beef or pork blood can be used instead of lamb's blood.
- Chicken or vegetable broth can be used instead of chicken broth.
- Any type of pasta can be used instead of vermicelli noodles.
Variations:
- Add diced tomatoes and bell peppers to the soup for a more colorful dish.
- Use ground beef or pork instead of lamb's blood.
- Add a can of black beans or corn to the soup for a more filling meal.
Tips and tricks:
- Be sure to stir the soup occasionally to prevent the noodles from sticking to the bottom of the pot.
- If the soup is too thick, add more chicken broth or water to thin it out.
- Serve the soup with tortilla chips for a crunchy texture.
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 colorful bowls to make it more visually appealing.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Serve the soup with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice and refried beans.
Troubleshooting advice:
If the soup is too thin, let it simmer for a few more minutes to thicken it up.
Food safety advice:
Be sure to cook the lamb's blood thoroughly to prevent any foodborne illnesses.
Food history:
Lamb's blood soup is a traditional Mexican dish that dates back to the Aztecs.
Flavor profiles:
This soup has a rich and savory flavor with a slightly gamey taste from the lamb's blood.
Serving suggestions:
Serve the soup with a side of tortilla chips and a cold beer.
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Region: Mexican