It’s been a little bit cool this week (by Los Angeles standards), so this soup recipe sounded good:
I tweaked the recipe by adding a bit of red wine vinegar for the acidity, and a few splashes of tobasco for a little spice. Served with crema, lime,
avocado, and sliced radish. Pretty tasty, although you could probably back off the amount of chicken stock & water called for in the recipe.
Bruce
Looks good! Thanks for the idea!
Yeh, I may give that a whirl!
Was the radish merely sliced? In the vein of wanting a bit more acidity, quick-pickled radish would likely be a good addition. I use them for certain tacos and for huevos rancheros.
Correct, the recipe just calls for thinly-sliced radishes; presumably both for color and for texture/crunch. I haven’t tried quick-pickling them, but that might be a nice touch as well.
Bruce