Andalusian Condiment Soup

Submitted by Soup Queen

"Delicious, great party soup and a good way to use leftovers. This makes a huge batch. I use chicken stock from concentrate (Minor's or Better Than Bouillon) which have a good flavor and take up less cupboard space than cans or cartons of ready-to-use stock. From Sunset Magazine, 1976."

 

• Ready In: 2hrs 45mins
• Ingredients: 33
• Yields: 12 quarts
• Serves: 48

ingredients

• 118.29 ml butter
• 88.74 ml olive oil
• 5678.16 ml thinly sliced onions
• 266.21 ml flour
• 2839.08 ml tomato puree (#10 can)
• 7568.0 ml chicken stock
• 118.29 ml minced garlic
• 88.74 ml red wine vinegar
• 29.58 ml salt
• 29.58 ml sugar
• 29.58 ml Worcestershire sauce
• 29.58 ml crushed cumin seeds (I use mortar & pestle)
• 14.79 ml black pepper
• 14.79 ml oregano
• 14.79 ml tarragon
• 14.79 ml Tabasco sauce

• Condiment Suggestions

• cooked pasta (raviolis or tortellinis are excellent)
• garbanzo beans
• chopped parsley (*) or cilantro (*)
• crouton
• chopped onion
• tofu, cubes
• sausage
• meatballs
• bay shrimp
• any kind of leftover meat, chopped
• sour cream (*)
• lime wedge (*)
• sliced olive
• diced bell pepper
• chopped tomato
• sliced sauteed mushroom
• shredded cheese, especially cheddar or parmesan cheese

directions

1. Melt butter in a large stock pot (at least 16-quart capacity).
2. Add oil and onions.
3. Cook onions slowly, stirring occasionally until limp and slightly golden (about 1 hour).
4. Sprinkle flour over onions and blend well.
5. Gradually stir in tomato puree and stock (or water and soup base, see notes).
6. Add remaining ingredients and stir until well blended.
7. Bring to a boil over high heat, reduce heat to low and simmer for 30-40 minutes, stirring occasionally.
8. Be sure to serve soup really hot as the condiments will cool it down.
9. Fill bowls with desired condiments, then ladle soup on top.
10. *In my opinion, lime, cilantro and sour cream are must-haves!
11. I make the soup concentrated so it will take up less room in my freezer (essential since the last time I made it it would have been over 10 gallons of ready-to-eat!) To do this, follow the recipe through step 6, using only one quart of stock. I use the Minor's concentrate, and add the full amount necessary for the entire pot of soup.
12. I freeze mine in 4- to 6-cup containers, because you will add the same amount of water, and with this soup, depending on what you are serving with it, some people may be eating less than a cup of it.
13. When you are going to be serving the soup, put equal parts of concentrate and water in a pot and finish as directed in step 7.

Reviews

[kitty.rock]

What a delicious soup base. I cut the recipe in half and made enough for 6 quarts. I made the base as written (except I skipped the sugar and had no tomato puree in the house, so used canned tomatoes instead). I added 1 diced red bell pepper, 3 stalks celery, 2 cans diced tomatoes, 1.5 cups diced carrots, 1/2 teaspoon white pepper, 1 teaspoon sea salt, 1 x-tra large diced onion plus 3 tablespoons dried onion, 1 teaspoon garlic powder, and 1/2 tablespoon each parsley, oregano and thyme. For the chicken broth I used 10 gluten-free "Not-Chick'n" bouillion cubes. The soup was a little thin since I didn't have the tomato puree, but this did not effect the flavor. To serve I spooned the base over a mix of aduki and pinto beans. For me, this is a very flavorful broth - and I think the additional of pasta would be nice, as suggested in the condiments list. I have a huge pot of this so will freeze half and use the other half for experimentation. I like the idea of cannelini beans and some mini pasta like ditalini or mini tortellini. Thanks for posting - made for FALL PAC 2012.