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Ingredients

• This recipe requires three processes to complete
• PART ONE
• 3 quarts Mountain Road Cafe Classic chicken stock (recipe below) or Vibrant vegetable stock (recipe below)
• 2 cups great northern beans, soaked overnight.
• 1 medium onion, minced
• 3 tbs minced garlic
• 1 medium leek, white part only, finely chopped
• 1/2 tsp ground bay leaf
• 1 tbs finely ground white pepper
• 2 tbs salt
• 1/2 tsp ground celery seed
• 2 tbs minced fresh parsley
• 1/2 tsp freshly ground nutmeg
• 2 tbs white sugar
• 3 tbs freshly squeezed lemon juice
• PART TWO
• 3 quarts Basic beef stock (recipe below) or Vibrant vegetable stock (recipe below)
• 2 cups black beans, soaked overnight in water
• 1 medium onion, minced
• 5 tbs minced garlic
• 3/4 tsp ground bay leaf
• 1 1/2 tbs finely ground black pepper
• 2 tbs salt
• 1/2 tsp ground celery seed
• 1 tsp freshly ground cinnamon
• 1 tbs minced fresh oregano
• 2 tbs dark brown sugar
• 1/4 cup freshly squeezed lime juice (Key lime preferred)
• PART THREE
• 2-3 garlic cloves (or to taste)
• 4 tbs olive oil
• 1/4 tsp fresh ground nutmeg
• 5 tbs mayonnaise
• 3 tbs sour cream
• 1/2 tsp salt (optional)
• 4 tbs hot red chile powder
• 1/4 cup tomato paste
• INGREDiENTS FOR ROAD CAFE CLASSIC CHICKEN STOCK:
• 1 (4-5 lb) roasting hen
• 1 gallon water
• 1/2 tbs salt
• 4 whole bay leaves
• 1 medium onion, cut in half
• 4 cloves garlic
• 1 bunch parsley, washed
• 1 1/2 tsp peppercorns
• 1 large carrot, cut in half
• 1 celery stalk, including leaves
• INGREDIENTS VIBRANT VEGETABLE STOCK:
• 4 onions, unpeeled, cut into eighths
• 3 large celery stalks, cut into fourths
• 2 leeks, white part only, coarsely chopped
• 1 head garlic cloves, separated and peeled
• 4 unpeeled carrots, cut into 2-inch pieces
• 1 1/2 cups dry white wine
• 2 tbs high-quality olive oil
• 3 green onions, cut into 1-inch pieces
• 1/3 cup chopped parsley, including the stems
• 1/4 cup fresh chopped basil or 2 tbs of dried basil
• 1 tsp dried marjoram
• 1/2 cup chopped button mushrooms
• 1/2 cup chopped celery leaves
• 1 zucchini, peeled and sliced
• 3 cups coarsley chopped tomatoes
• 3 jalapeno chilies, seeded, stemmed, and chopped (optional)
• 3 quarts cold water
• 5 whole black peppercorns
• INGREDIENTS FOR BASIC BEEF STOCK:
• 1/2 cup butter
• 1 1/2 pounds stew beef
• 3 marrow bones
• 1/2 cup red wine
• 1 tbs salt
• 1 bunch parsley, washed
• 2 small carrots, unpeeled, quartered
• 1/2 tsp thyme
• 1 1/2 tbs black peppercorns
• 2 medium onions, quartered
• 1/4 tsp cloves
• 2 small leeks, cut in 1/2-inch pieces
• 3 large bay leaves
• 2 celery stalks, including leaves and heart
• 1 turnip, quartered (optional)
• 8 quarts water

Description

Great Bowl Of Fire: Hot And Spicy Soups, Stews And Chilis By Dave DeWitt And W.C. Longacre. This Recipe Requires Advance Preparation. Excerpt From Book, " This Highly Unusual Soup Is Not Really A Bisque Or Cream Soup--it Just Resembles One."

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