At Planet Hollywood in NYC I had a Southwestern style salad. The salad could have filled a basketball. I ate the entire thing. It was full of sweet corn, black beans, chicken, green onions, cilantro, tomatoes, and a sweet and salty vinaigrette. I have been dreaming of that salad.
When my dad was at the grocery store I called to tell him he would have to bring home a few extra items. My forehead pressed into the refrigerator, I tried to conjure up all the flavors of that salad to create this soup.
My mom tried it, and she said it was the first soup with fish that she loved! Just to let you know, my mom is known for her soup, and her cooking in general. I think that's where I get my soup instincts.
Also, I'm no chemist. I'm a terrible baker because I don't believe in exacts or perfection. Soup is not made from perfect measurements, it's made from creativity. It's built up and formed into something that can be easily tweaked and transformed to your taste. So if you feel that there should more or less of something, feel free to tweak out your soup!
I'll stop boring you with this random information. Here's the ingredients and recipe:
4 tbsp canola oil
2 medium onions
1/2 clove garlic
1 green pepper
1/2 bag frozen okra
1/3 bag frozen corn
1 bushel green onions
1/4 cup chopped parsley
4 frozen tilapia
1 small can black beans
1 big can diced tomatoes
24 oz chicken stock
1-2 tbsp sugar
2 tbsp salt
1 tbsp pepper
1 tsp cayenne pepper
1 tsp cumin seeds
1. Over medium heat, add canola oil and roughly chopped onions to a large soup pot (official term?). While simmering, mince garlic and add to the pot. Then combine chopped green pepper, okra and corn.
2. Defrost tilapia. While defrosting, chop up green onions. Add both tilapia and green onions. Let flavors combine for 5 minutes, then add black beans and tomatoes. After a couple minutes, add chicken stock. Turn up heat to boiling for 10 minutes.
3. Turn down heat. Flavor boost time! Best part of soup making. Add in sugar, salt, pepper, cayenne and cumin. Adjust to your personal tastes. Turn up heat and let simmer for another hour.
Soup's on!
P.S. Next time I'll be better about taking pictures of the entire process. I'm a blog virgin.
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