Bloody Mary Soup Sippers served in one of my Hand of Fatima Moroccan tea glasses which were actually bought with tequila in mind

Bloody Mary Soup Sippers with Grilled Cheese Skewers

by Victoria Challancin

If I do a bit of self examination, I would have to admit that when it comes to food, I am not often dazzled by "cuteness."  With animals and children, yes.  But "cute" food doesn't usually grab me.  But when I saw these soup sippers on brit.co, I thought, "How cute!"  And I didn't even cringe.  And when I read these were the stuff brunch dreams are made of...well, I was sold.  I knew I would teach my Mexican cooking students how to prepare them. Alongside any one of dozens of fabulous Mexican breakfast offerings, these would shine. And advertising them as a drink, an appetizer, or even an entree just sealed the deal.

 Bloody Mary Soup Sippers with Grilled Cheese Skewers

These were seriously good and yes, the skewers elicited remarks like, "How cute!"  And they were.  The only thing I would change is that I would use real bacon and not turkey bacon.  What was I thinking?  I don't even like turkey bacon  (see my note below for other suggestions).

A plate of skewers ready to adorn the soups

Recipe:  Bloody Mary Soup Sippers with Grilled 

                                    Cheese Skewers

(Recipe adapted slightly from Brit+Co.com)

Serves 6 to 8 (more if using small serving vessels)

Is it a drink, an appetizer or even an entree? Perhaps it’s all three in one!

2 cans of crushed tomatoes

2 1/2 cups of chicken broth

1 1/2 cup tomato juice

1 onion

2 celery stalks, diced

3 garlic cloves, peeled

3 tablespoons Worcestershire Sauce

2 tablespoons Tabasco

3 tablespoons honey mustard

2 tablespoons olive oil

1 tablespoon creamy horseradish

½ lime

½ lemon

Celery salt to taste 

Pepper to taste

Vodka (optional--just kidding)

Heat 2 tablespoons of olive oil in a nonstick pan

Dice celery, onion and garlic, and sauté in heated pan until tender.

Pour the 2 cans of crushed tomato into the blender.

Transfer the sautéed onion, celery and garlic from the pan into the blender.

Add the Worcestershire, Tabasco, creamy horseradish, honey mustard and celery salt/pepper into the blender.

Mix the blender for about 1-2 minutes until everything is smooth. There shouldn’t be any chunks.

Place in a large pot and add your tomato juice and chicken broth.  Add the contents from the blender into the pot.  Add a squeeze of lemon and lime.

Bring to a boil, lower heat, and simmer for 20 to 30 minutes.  Check and adjust seasoning.

      Once your soup is done, add your vodka and stir.

Serve hot or cold.

Skewers:

Grilled cheese sandwiches (I made 2)

1 ½-inch round cookie cutter

Turkey bacon or regular bacon  (Seriously...use the real thing)

Green pitted olives

Pepperoncinis 

Cornichons

Swizzle sticks or wooden skewers

1 lime, cut in half

Chile powder such as Tajin brand

Celery sticks, cut in half (optional)

Make two of your favorite grilled cheese sandwiches.

Fry some bacon cut into squares.  Drain on paper towels..

Use a cookie cutter on the grilled cheese to make mini circular grilled cheeses. Start at the edge of the crust and work your way around to get as many full circles as you can.

Start loading up your skewer with olives, grilled cheese rounds, pepperoncinis, bacon and cornichons.

Run a lime across the rim of the glass so that the chili powder will stick.

Dip the rim of the glass in the chili powder to coat. Tap it to get rid of any excess powder.

Use a ladle to add soup to each of the bowls or glasses. Only fill it up ¾ to allow yourself enough space to add your skewer.

Place the skewer on top of the bowl and arrange the skewer ingredients so that it sits nicely on the glass.

Add a ½ stalk of celery, if you like.

Another note:  I might have added a bit more spicing when I made these, because I just can't help myself.

In the background are guacamole-filled spring rolls with a cilantro dipping sauce.  Yes.

Note:  I love everything about these except that I used turkey bacon as the recipe suggested.  There really is no excuse for turkey bacon.  If you are going to eat bacon, just do it.  The real thing.  Though a bit of folded prosciutto or jamon serrano wouldn't go amiss.

Parting Shot:  A Moroccan Resin Necklace with an Old Berber Enamel Centerpiece

Yes, I am gearing up for another trip to Morocco in April.  This trip is full, but I still have openings for my October trip.  Just in case...


Photo by my son, Zachary Popovsky

©Victoria Challancin.  All Rights Reserved.

Flavors of the Sun Cooking School

San Miguel de Allende, México

Curried Pear Soup with Sesame-Honey Yogurt Garnish

         Curried Pear Soup with Sesame-Honey Yogurt                              Photo by my son  Zachary Popovsky

                   Curried Pear Soup with 

             Sesame-Honey Yogurt Garnish

                                  by Victoria Challancin

I call this a bi-hemisphere soup.  Of course I am not referring to the hemispheres of the brain, but rather suggesting that this soup works perfectly for my Northern Hemisphere friends who are mainly snowed in right now, as well as my Southern Hemisphere friends who are basking in their balmy beginnings of summer. Served hot or cold, this tasty blending of sweet and savory flavors just works. It works at every possible level:  it smells divine, looks pretty, and tastes sublime. Subtle and deliciously nuanced, this soup is perfect for any weather.

In a recent class for Mexican cooks, we prepared this soup and served it hot.  I could tell that my students were looking askance at the recipe, not trusting it to come together in any sort of a pleasing way. Most of them have little experience with curry flavors, not understanding how beautifully they pair with not only savory dishes, but sweet ones as well.  What a surprise!  Across the board they loved the results.

When I was more of a purist than I have time to be today, I always made my own curry powder blends, changing them to suit different regional Indian dishes.  Sometimes, I still manage this, but often I just reach for Frontier Natural Product's Muchi Curry Powder, a premium-quality blend given to me by a loving friend.  Homemade or purchased, make certain to use a high-quality blend of spices--it will make all the difference in the flavor of your dish.

 Curried Pear Soup with Sesame-Honey Yogurt 

Cook's Notes:  If serving this soup cold, make sure to defat the chicken broth before adding it to the soup.

Recipe:  Curried Pear Soup with Sesame-Honey Yogurt Garnish

(Recipe from food.com)

Soup:

1/3 cup unsalted butter

6 cups diced peeled pers

2 cups chopped onions

2 cups sliced leeks (white and light green parts only)

1 teaspoon minced garlic

3 tablespoons unbleached all-purpose flour

2 tablespoons high quality curry powder

6 cups chicken stock

1/2 cup dry white wine

1/4 teaspoon kosher salt

Garnish:

1 tablespoon unsalted butter

1/4 cup sliced green onions

1 tablespoon liquid honey

1 tablespoon toasted sesame oil

1/3 cup plain yogurt

Salt and pepper to taste

To prepare the soup:  In a large saucepan melt butter and add diced pears, chopped onions, sliced leeks, and minced garlic.  Sauté for 2 minutes.  Add flour and curry powder and sauté until the pears become soft, about 5 minutes.

Stir in chicken broth and dry white wine.  Reduce the heat and simmer until the soup is slightly thickened, about 15 minutes.

Use an immersion blender to puree the soup--it will take about 2 to 3 minutes.  Or you can use a blender or food processor.

For the yogurt garnish:  Melt butter in a skillet over medium heat.  Add sliced scallions and sauté until tender, about 2 minutes.  Add honey and sesame oil and cook for about one minute.

Remove from the heat and stir in plain yogurt.  Taste and adjust seasoning as desired with salt and pepper.  Ladle the soup into bowls and top with the yogurt garnish.

 Curried Pear Soup with Sesame-Honey Yogurt 

Parting Shot:

 Photo by my friend Jan Quinn

©Victoria Challancin.  All Rights Reserved.

Please ask permission before using text or photos.  Thanks!