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Picadillo Soup

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 tablespoon 15ml Olive oil

    2. 1 lb 454g / 16oz Ground meat - (beef, lamb, pork, Or a combination)

    3. 1 cup 62g / 2 1/5oz Chopped onion

    4. 1 Tomatoes - (28 oz) - tomatoes squeezed, And cut into pieces - the juice reserved

    5. 3 Garlic cloves - minced

    6. 2 cups 474ml Beef stock

    7. 1 Apple - unpeeled, cored, And chopped

    8. 2 Canned whole jalapeños - sliced thinly

    9. 10 Pimiento-stuffed olives - halved

    10. 1/4 cup 40g / 1.4oz Raisins

    11. 1/4 teaspoon 1 1/3ml Cinnamon

    12. 1/8 teaspoon 0.6ml Cloves Salt - to taste Freshly-ground black pepper - to taste Garnish

    13. 1/2 cup 46g / 1.6oz Almond pieces - sauteed, toasted in

    14. 1 teaspoon 5ml Butter

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Brown the meat and onions in the olive oil in a large saucepan. Stir in the garlic after the meat is brown, then add the stock, reserved tomato juice, and all the remaining ingredients. Bring to a boil, then reduce heat and let simmer for 20 minutes. When ready to serve, ladle the soup into festive bowls and sprinkle with the toasted almonds. Serve immediately. Serve hot to 6 people as a first course.

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