Andalusian Christmas Soup

I received this in Seattle in the early 80's. I was recently telling someone about this recipe and then came across my original recipe while in WV. I hope you like it as much as I do! This works well for vegetarians as well as meat eaters.

Andalusian Christmas Soup

The south of Spain is the home of this inexpensive make-ahead soup. When served with condiments that include meats like miniature meatballs and sausage,fresh vegetables, and substantial garnishes, it makes a full meal especially well suited to informal entertaining.

The soup base is a blend of tomato puree, chicken broth, herbs and lots of sweet, slow cooked onions. Serve it hot in a soup tureen or casserole, surrounded by choice of condiments.

2 Tablespoons butter or margarine
1 Tablespoon olive oil
4 cups thinly sliced onions
3 Tablespoons flour
1 can (1 lb.) tomato puree
2 quarts chicken broth
1 clove garlic, minced or mashed
1 Tablespoon each red wine vinegar, Worchestershire
1/4 teaspoon each pepper, oregano, tarragon leaves and liquid hot pepper seasoning
1/2 teaspoon cumin seed crushed

Condiments (suggestions below)

In a 4 or 5 quart pan, over medium low heat, melt the butter; add the olive oil and onions. Slowly cook the onions stirring occasionally, until they are limp and slightly golden; it takes about 45 minutes.

Sprinkle flour over onions and blend; gradually stir in tomato puree and broth. Add the garlic and vinegar, Worcestershire,pepper,oregano,tarragon,hot pepper seasoninng,and cumin; stir until well blended. Bring to boiling over high heat, reduce heat to low and simmer for 30 to 40 minutes, stirring occasionally. Makes 6 to 8 servings.

Condiments:

Meats (choose 2 or 3)

About 30 meatballs: combine 1/2 lb. lean ground beef; 1 Tablespoon chopped green onions; 1/4 teaspoon salt; and 1/8 teaspoon each ground cumin, crushed oregano leaves, and pepper; form into bite sized balls and bake in a shallow pan in a 500 degree oven for 5 minutes.

About 10 ounces linguica, chorizo, or kielbasa sausages: slice about 1/4 inch thick and in a dry frying pan over medium heat, turn until browned.

1/4 to 1/3 pound tiny cooked shelled shrimp

About 3/4 pound cooked ham: cut into 1/2 inch cubes and saute in 2 Tablespoons butter until slightly browned.

Fresh Vegetables: (choose 3 or 4)
About 1 cup cubed red or green bell pepper or a mixture of the two
About 1 cup diced peeled cucumber
About 1 cup diced fresh tomato
About 1 cup diced sweet onion
1/2 pound fresh mushrooms: sliced and sauted in 2 Tablespoons butter
1/2 pound fresh carrots: slice and cook in a small amount of water until fork tender, drain.

Garnishes (choose 3 or 4)
3 or 4 hard cooked boiled eggs, coarsely chopped
1 to 1 1/2 cups sour cream
1/4 pound grated cheddar cheese, shredded
2 or 3 small limes cut into wedges
1 small can garbanzos drained
1 small can sliced ripe olives, drained
About 1/2 cup chopped parsley