You might be looking at this and thinking, “Ooh, tomato soup spiked with warm, fragrant cumin and topped with charred corn and pasilla chile. It’s vegan, too? Sounds healthy. I want to dig into that with a spoon and a giant quesadilla. Fresh, toasty tortillas, covered with caramel-brown blisters and oozing with way, way more sharp pepperjack cheese than necessary, to be exact.”
I know you… And I thought the same thing. We get along.
As you can see, I resisted, but I have leftovers and the week is young.
Tomatoes are incredible right now, and good tomatoes should be everywhere. They should be eaten like fruit, maybe with just a pinch of really great salt. They should be exchanged as gifts and set out for houseguests in fine crystal bowls. They miiiight have been what was in Marcellus Wallace’s briefcase in Pulp Fiction.
Posted in Healthy (?), Main courses, Soup, Summer, Vegetarian
Tagged almond milk, bisque, chile, corn, green chile, pasilla, tomatoes, vegan
I really needed this to turn out well… Not because I had anybody to impress or anything, but my insides needed a hug. It happens. I don’t do this often, but it turns out that my feelings taste like chicken.
Let’s get all cross-cultural, shall we? It was only after I made these that I realized… There’s a message here. This means something. Let me explain. Huevos Rancheros is a traditional Mexican breakfast, originally eaten by hard-laboring farmers as a midmorning meal. There are several claims as to the invention of Eggs Benedict, but it sounds like it was some banker/stockbroker/yacht owner type in New York, at least 100 years ago. And there are several competing claims to Eggs Benedict because that’s just what white people do–bicker about who got there first. (I am allowed to say that… Totally.)
But if Mexican farmers and New York bankers ever had the sense to hang out, we’d have this: