I always associate hominy with grammar school. The school cafeteria served canned hominy almost every week. It must have been a free commodity in Alabama as often as it was pushed on innocent children in the public school system. I hated it then and can't really say I have given it any favorable thoughts in my entire life. It was so bland, pale, and semi mushy. I think it was the preparation, af-te-r-all, because now comes an exciting, (to the older tastebuds and the older eyes) newer, outlook and love for the dreaded hominy. Courtesy of my child, who was THE pickiest of all eaters. Thank you Kelly!
By the way, grits, hominy and polenta are all corn products
Chicken and Hominy Soup
Bon Appetit Feb. 2007
yield: Makes 8 main-course servings
active time: 20 minutes
total time: 35 minutes
This easy main-course soup is great on its own or with toppings, such as tortilla chips, avocado, and sour cream.
3 tablespoons olive oil
3 bunches green onions, sliced
4 teaspoons ground cumin
2 1/2 teaspoons smoked paprika
10 cups low-salt chicken broth
1 (14 1/2-ounce) can petite tomatoes in juice
1 purchased roast chicken, meat shredded, skin and bones discarded
4 teaspoons hot pepper sauce
3 (15-ounce) cans golden or white hominy in juice
1 cup chopped fresh cilantro
Heat oil in heavy large pot over medium-high heat. Add green onions, cumin, and paprika; sauté 5 minutes. Add broth, tomatoes with juice, chicken, and hot pepper sauce. Puree hominy with juice in processor or blender. Mix into soup; bring to boil. Reduce heat; simmer 15 minutes. Stir in cilantro. Ladle soup into bowls.
My all-time favorite Chicken Wild Rice Soup (borrowed from Busy Nothings)
Creamy Chicken and Wild Rice Soup
4 cups chicken broth
2 cups water
10 oz cooked and cubed chicken or turkey
4 1/2 oz pakcage quick cooking, long grain and wild rice with seasonings (or the closest size
1/2 tsp salt, optional,none needed
1/2 tsp pepper
3/4 cup flour
1/2 cup butter
2 cups half and half
In a large pot over high heat, combine broth and water. When it comes to a boil, stir in the rice,
reserving the seasoning packet. cover and remove from the heat.
In a small bowl, combine pepper and flour. In a medium saucepan over medium heat, melt
butter. Stir in the contents of the seasoning packet and cook until mixture is bubbly. Reduce
heat to low and then stir in flour mixture to form a roux. Cook for about 2 minutes, stirring
constantly. Whisk in the half and half, a little at a time until fully incorporated and smooth.
Cook until thickened, about 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15
mintues. Add chicken or turkey. Taste and adjust any seasonings. I have never had to add more seasoning. Serve.
from: A Cook from Boston, Ma. who responded on a more inferior recipe. She related the following: "I'm 34 and have been making this since I could stand up on the stool in my Yia Yia's kitchen (my grandmother who is now 80 years old)" I say it is out of this world! She said you'd be hooked for life and that is in fact the truth!
Soupa Avgolemono: 8 c. homemade chix stock, 1 c. orzo, 4 eggs/ separated, juice of 3 lemons, fresh ground black pepper. This recipe will make a perfectly balanced salty, rich, filling, comforting soup. Boil broth, add orzo and simmer until tender 20 min. Whip whites until medium peaks, add yolks beating continuously, add juice, beating. Temper eggs with 2 c. broth, adding in constant slow stream while continuing to beat furiously so you do not curdle the eggs. Add egg mixture back to remaining broth and serve. When reheating, do not re-boil - heat slowly until very warm or you may curdle the eggs. Garnish with thinly sliced lemon. I sometimes add more than juice of 3 lemons, as the sourness is the best part of the taste! You should taste lemon, richness of eggs, salt of chicken, and starch of rice, in that order and you've made it perfectly. You can also add thin pieces of shredded chicken meat (pull off bone in strips), although classic recipes don't include chicken, vegetables, garlic or any of the ingredients many reviewers added to "fix" this recipe. Try mine and you'll be hooked for life!
And one more-----
Tomato Soup with Red Onion and Cilantro Stems
Adapted from Martha Stewart Living, April 1995 , as posted by the very talented Orangette
1 Tbsp. olive oil
1 medium red onion, diced
1 medium garlic clove, minced
½ tsp. kosher salt, or to taste
1/8 tsp. freshly ground black pepper
¼ cup cilantro stems, cut into ½-inch lengths
½ of a jalapeño pepper, seeded and minced
1 28-ounce can whole peeled tomatoes (Muir Glenn)
1 Tbsp. fresh lime juice
Sour cream, for serving
Warm the oil in a large saucepan over medium-low heat. Add the onions
and garlic, and cook until the onions are soft and translucent, about 5 to 7
minutes. Add the salt, pepper, cilantro stems, and jalapeño, and stir well.
Strain the tomatoes, and add the juice to the saucepan. Then seed the
tomatoes, chop them coarsely, and add them to the pan as well. Add 2
cups water, and stir to combine. Simmer for 30 minutes. Add the lime
juice. Then taste, and adjust the seasoning, if needed.