Tuesday, February 9, 2010

Sweet Tex-Mex Bisque

Making Shredded Pork Barbacoa means there is a lot of leftover marinade when the pork has cooked.  I hate to throw it away because it makes a fantastic soup base. I froze the leftover marinade from the Pork Barbacoa a few weeks ago and used it tonight.  Combined with potatoes and cauliflower, it makes a sweet, spicy soup that's easy to make.  Makes 4 servings.


3 cups Pork Barbacoa Marinade
1 medium sized head of cauliflower, washed and chopped
6 baby new potatoes, washed and cubed

Garnish:  shredded cheese, avocado

I had about three cups of leftover marinade in the freezer so I put it in a stock pot and heated it.

While the marinade was melting and then getting heated, I washed the vegetables and then cut them.

Once the marinade starts to simmer, add the vegetables.

 Cover and simmer for 30 minutes until the potatoes are soft.

With a hand blender (if you have one) puree the bisque, otherwise you can use a blender and puree it in batches.  Serve in a bowl and garnish.

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