Almond Soup from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez
Here is one of the many sophisticated and delicate recipes that I was taught by María del Carmen Virués de Izaguirre, a proud cook of Xico whose family name has been practically synonymous with...
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Ingredients
- ¼ cup home-rendered lard, or vegetable oil
- ½ cup (about 3 ounces) unblanched whole almonds
- 2 large epazote sprigs, leaves only, or 6 cilantro sprigs
- 1 small French roll (3–4 ounces), cut into 4 slices, or 4 small slices good French bread or Italian bread
- 2 teaspoons salt, or to taste
- 2 dried (not canned) chipotle chiles, preferably morita-type
- 4 garlic cloves, unpeeled
- 1 medium-sized white onion, unpeeled
- 1 3½-to-4- pound chicken, cut into 8 serving pieces
- 7–8 cups water
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