For 2013, I’m bringing back one of my favorite New Year’s resolutions: trying at least one new recipe every week. But I’m adding a twist to it this year. I’ve been jealous of Dave and how he has a bunch of recipes stored in his head, so another resolution is to revisit at least one old favorite recipe (or, at most, a twist on an old favorite) every week so that I build up a repertoire AND expand my horizons.
Today, both to keep up with my resolution and to try to get rid of my relentless and enduring cold, I made chicken soup with chipotle paste, from Mark Bittman’s The Best Recipes in the World. Bittman described it as a smoky soup (thanks to the chipotle paste), so I used the turkey stock we made from our Thanksgiving turkey (smoked on our then-3-day-old Big Green Egg). The smoky stock complemented the chipotles nicely.
Mark Bittman’s chicken soup and chipotle paste. Add as much or as little of the paste to the soup to give it kick, but a squeeze of lime juice really helps bring out the flavor.
The recipe is super easy — great for a weeknight meal (and then you have leftovers to freeze or eat for lunch). The basic recipe is a plain ol’ chicken and rice soup recipe. Add the chipotle paste (which you make while the soup is cooking), and it’s got just enough kick. “Just enough” because you add it to your own bowl. But squeeze a wedge of lime into it, and all the flavors seem to focus: the spiciness of the peppers is clearer, the smokiness becomes a nice background, and the carrots and celery are a nice little veggie break from the more intense flavors.
And, add enough chipotle paste, and it’s a decent sinus-clearer.
Seamripper 
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