Sunday, February 08, 2015
Recipe Round Up: Nutball Soup & Dill Pickle Dip
1/4 cup olive oil
6 celery ribs, finely chopped
2 carrots, peeled and diced
1 large onion, peeled and finely chopped (divided)
8 cloves garlic, minced
2 14 1/2 ounce cans Mexican style tomatoes (or plain tomatoes, even home canned, and season more heavily)
1 1/2 tablespoons ancho chile powder
2 teaspoons dried oregano
2 teaspoons ground cumin
3 quarts vegetable broth or water
12 sprigs of parsley
2 cups walnut pieces
2 cups plain, dry, breadcrumbs
2 tablespoons butter, melted
1 tablespoon cumin
1 tablespoon ancho chile powder
1 teaspoon salt
4 limes, quartered, to serve
chopped cilantro, to serve
In a large pot, heat oil over medium heat. Add celery, carrot, half of chopped onion, and garlic. Cook, stirring occasionally, until carrot is lightly browned, about 10 minutes. Add tomatoes with their juices. Cover and cook, stirring occasionally, for about 5 more minutes, to reduce liquid slightly. Stir in chile powder, oregano, cumin, and vegetable broth. Cover and cook until vegetables are tender, about 15 - 20 minutes.
As the soup simmers, prepare nutballs. In a blender or food processor, place remaining onion, parsley, eggs, and walnut pieces. Process until smooth. Transfer to a medium bowl and stir in bread crumbs and butter. Season with cumin, chile powder, and salt. Mold the mixture into 3/4" in diameter balls. With a large spoon, drop them into simmering soup. Cook until they float to the surface, about 8 - 10 minutes. Serve immediately with lime wedges and a sprinkling of cilantro over the top.
The pickle dip is really simple and really delicious.
8 ounces cream cheese, room temperature
1 cup sour cream
3/4 cup finely chopped dill pickles
1/4 cup finely chopped pickled jalapenos
4 cloves garlic, minced
1 tablespoon worcestershire sauce
2 teaspoons dill weed
Mix it all up and serve with ridged potato chips, or vegetable sticks, or spread on bread (as two of my children did the next day).