I’ve started yet another writing class.  This one is specifically geared towards blog writing.  If you’ve been following this blog for any amount of time, you know that I struggle (or downright ignore) trying to connect the introduction (this part) and the actual recipe I’ve created.  Anyone in the blogging world knows this is a mortal sin, yet I lack any desire to blather on about the benefits of store-bought rotisserie chicken (although it CAN be a time-saver, especially in a soup like this one). 

I have a suspicion I’m taking this class hoping for validation – from the instructor, from my fellow bloggers – that, although not orthodox to mismatch intro and recipe, it’s my damn blog and I can do whatever I want. I know I don’t need outside validation, but a bit of encouragement doesn’t hurt now and then. 

Our first assignment is determining our target audience, aka my ideal reader.  What’s her name? What’s she like? What does she do?  Where does she read my blog?  WHY does she read my blog? Essentially, who is my muse? [Side Note:  I HAD a muse for a number of years, but his presence in my life became problematic and I’ve had to move on.]

My new muse is Chloe.  Chloe is 35, a struggling photographer living in a loft in our suburban “downtown” arts district.  She’s got time on her hands – time to cook real meals for real friends.  Her dining table is a wobbly Ikea purchase covered with an old sarong.  Her chairs are mismatched; the wine glasses too – gorgeous pale pink and green thrift-store finds.  She spends her money on antique costume jewelry and the finest chocolates she can get her hands on.  She loves my sweet vermouth and I bring her a bottle often.

Chloe and I meet every week for coffee at a cozy shop two blocks from her loft that always smells of yeast and freshly roasted beans.  We’re bored with the same conversations everyone is having – about how they’re surviving COVID distancing, about what their kids are up to, about their latest intermittent fasting diet or doctor’s visit.  So, Chloe and I decided we each must bring two things to our coffee dates – an interesting story that happened during the week (or, if the event wasn’t interesting, the story must be entertaining) and our newest recipe.  We share over our cappuccinos.

Ta-Da! And just like that – justification for this mismatched blog.

This soup recipe is my last installment in the “Soup Sundays” series.  Over the next few days, I’ll be thumbing through my collection of recipes deciding what’s up next for November.  As always, I’ll be baking – it IS the beginning of the holiday season, after all, but my cholesterol level needs a hiatus from my holy trinity diet of butter, sugar and flour.  A carrot now and again isn’t a bad thing. 

Mexican Chicken Lime Soup

• Servings: 6
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Copious amounts of lime give an added twist to this easy soup. Store-bought rotisserie chicken keeps it fuss-free.

Ingredients

• 1 cup olive oil
• 3 corn tortillas, cut into strips
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 garlic clove, minced
• 2 teaspoons diced chipotles in adobo (found in the Hispanic section of most markets)
• 1 teaspoon cumin
• 1 14-oz. can whole tomatoes, chopped with juice
• 6 cups chicken stock
• 2 cups shredded rotisserie chicken
• 3 Tablespoons fresh cilantro
• 1 Tablespoon fresh oregano
• ¼ cup fresh lime juice
• Salt and Pepper to taste

Directions

1. Heat olive oil in a medium skillet over medium-high heat. Working in batches, fry tortilla strips until golden. Transfer to a paper towel to drain.
2. In a large saucepan, sauté bell pepper and onion until softened and beginning to turn golden in spots. Add garlic and sauté for 30 seconds until fragrant. Add chipotles, cumin, and tomatoes with juice and combine. Add chicken stock, bring to boil, reduce heat and simmer 20-30 minutes until vegetables are soft.
3. Add chicken, cilantro, oregano and lime juice and heat through. Season with salt and pepper. Serve soup sprinkled with tortilla strips.

Have friends over for dinner this weekend without all the work.  “Soup Sundays” is the low-key, fuss-free version of a full-blown dinner party.  For my inaugural Soup Sunday, I made two soups a few days ahead and, for dessert, baked a simple apple crostata with the booty from my apple-picking adventures on Saturday.  Friends brought bread and salad, we opened a few bottles of wine, and celebrated the first Sunday of October. 

I’ve decided to make it a weekly standing date.  Next Sunday, we’re making it even more casual with the “Pajama Party” edition. 

Slow Cooker Beef and Farro Soup

• Servings: 6-8
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A low and slow simmer results in tender beef and chewy farro in this comforting and hearty soup. Just let time do its thing.

Ingredients

• 8 cups unsalted beef stock
• 1 ½ cups chopped onion
• 1 cup chopped celery
• 1 cup uncooked farro
• 1 ½ teaspoons kosher salt
• 1 teaspoon black pepper
• 6 garlic cloves, minced
• 4 large thyme sprigs
• 3 bay leaves
• ¼ cup unsalted tomato paste
• 2 tablespoons olive oil, divided
• 2 pounds beef stew meat, divided
• 2 ½ cups chopped carrots

Directions

1. In a 6-quart slow cooker, stir together beef stock, onion, celery, farro, salt, pepper, garlic, thyme, and bay leaves. Dollop tomato paste on top.
2. Heat 1 tablespoon oil in a large skillet over high heat. Add half of beef and cook until well browned, about 6 minutes. Add beef to slow cooker. Repeat with remaining 1 tablespoon oil and beef. Scatter carrots over beef. Cover and cook on LOW until meat is tender, about 8 hours. Discard thyme sprigs and bay leaves. Adjust salt and pepper. Ladle into bowls.