Not exact matches
and I've included the recipe here - a
brothy, restorative barley soup with chicories punctuated with flecks of preserved lemon, a
bit of chile confetti, and a silky dollop of creme fraiche.
I like my risotto on the
brothy side, so don't worry if there is a
bit of unabsorbed liquid in the pot.
At the end we throw in some instant potatoes to thicken up the soup to make it a
bit more creamy then
brothy.
Deborah's version is a
bit more
brothy than this one straight out of the gate.
A brick - red
brothy sauce surrounds the posole, and individual bowls are topped with thin wisps of pan-fried tortillas, a pinch of toasted Mexican oregano, and a
bit of crumbled feta.
I added a
bit of veggie stock to make it a tad more
brothy and to stretch the soup out for a few more days.