Jacques Pépin: Fast Food My Way
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Episode 103: Soup's On

"I find the taste of hominy addictive. I always keep a few cans in my pantry. One day I decided to include it in this fast and flavorful soup. It was a hit!"
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Serves: 6

• 3 tablespoons good olive oil
• 1 1/2 tablespoons chopped garlic
• 1 cup chopped onion
• 1/2 cup minced scallion
• 1/2 cup Green Hot Salsa or less for a milder soup
• 1 (14-ounce) can diced tomatoes in sauce
• 1 (28-ounce) can white hominy (about 3 cups kernels and juice)
• 1/2 teaspoon ground cinnamon
• 2 teaspoons ground cumin
• 1/2 teaspoon dried thyme leaves
• 4 cups chicken stock, homemade or low-salt canned chicken broth
• About 1/2 teaspoon salt (less if using canned chicken broth)
• 1 1/2 cups corn kernels (from 2 ears of corn)
• 1/2 cup (lightly packed) fresh cilantro, finely chopped

Heat the oil in a large saucepan over medium heat and add the garlic, onion, and scallions.

Cook for 3 minutes, then add the rest of the ingredients, except for the corn and cilantro.

Bring to a boil, and cook for 15 minutes.

Stir in the corn and cilantro, return to a boil, and serve.

Recipe courtesy of Houghton Mifflin Company, ©2004 Jacques Pépin from Jacques Pépin: Fast Food My Way.

Soup's On
Cheese Crostini
Corn and Hominy Chowder
• Red Snapper with Mussels and Chorizo
• Cheese Crostini
• Banana Bourbon Coupe

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