Name: Vegetable Soup (Sopa Juliana)
Yield: 4 servings as a main dish, 6 as a soup course
Cuisine: Mexican
Ingredients: 1 large ripe, red tomato, roasted and peeled; ¼ pound fresh shelled peas; ½ cup crème fraîche or Mexican-type sour cream, optional; 1 lime, sliced; 8 cups Caldo de Pollo; 3 garlic cloves, peeled; 2 tablespoons Worcestershire sauce; 1 medium-small boiling potato (Red Bliss or other thin-skinned variety), peeled; 1 medium-size onion, peeled; ½ pound carrots, peeled; 3 tablespoons vegetable oil; 1 pound zucchini; Salt and freshly ground black pepper to taste; ¼ pound fresh string beans, strings removed if necessary; 1 pound fresh spinach, stems removed, well washed, and patted dry

Preparation info

4
servings as a main dish

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

The word juliana, in Mexican cooking, refers to dishes that contain mainly combinations of vegetables. It is important to julienne or dice the vegetables uniformly to achieve the proper presentation of this healthful soup. The Worcestershire sauce typifies the frequent use of bottled sauces to season soups and other dishes in Mexican cooking. Adjust the amount as you please, but the flavor belongs there.

I like to top this soup with a dollop of crème fraîche as a substitute f

Ingredients

Americas
Mexico
Main course
Gluten-free
Soup
Central America

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