Recipe(tried): Asopao, Cumin-Scented Tomato Soup with Fresh Figs, After Midnight Sopon, Sancocho from Trinidad with Corn Meal Dumplings

Dear Judy: I love your recipes. Not only the cookies, but the soups also. Our soups are somewhat different from the delicate French soups that probably are favorites in Quebec. In Puerto Rico, we eat our soups as main dishes in dinners or lunches. They are filling & to my taste delicious. I will post several soups so that you can taste them also.

ASOPAO
Adapted from a wonderful recipe by our gifted Giovanna Huyke.

3 tb olive oil with Achiote, for color
( can be substituded by Bijol, which is a reddish powder available at Latin Markets)
3 oz smoked ham, chopped
1 cup chopped onions
1 green pepper, chopped
4 garlic cloves, chopped
1/2 cup finely chopped cilantrillo
1 tomato chopped
6 stuffed green olives, drained, washed and sliced
1 tb drained small capers
1 red pepper, chopped
2 ozs. golden rum ( Bacard or DonQ )
1/2 tsp ground oregano
1 1/2 tsp salt
1 1/2 lb chicken
1 can corn kernels, drained
6 cups chicken broth
1/2 cup long grain rice, soaked in water for 30 minutes.

In a big pot, heat the achiote oil and saut the smoked ham, onion, pimientos, garlic cloves, cilantrillo, tomato, stuffed sliced olives until they have a bright color. Add the chicken parts, a ham bone if you have one, the red pepper and the salt. Add the rum the chicken stock and cover. Cook for 10 minutes. Drain the rice and add to the stock. Cook until the rice is tender. Garnish with chopped cilantrillo and sliced pimientos.

CUMIN-SCENTED TOMATO SOUP WITH FRESH FIGS
This is an elegant soup, adapted from one of Penelope Casas books. The guests seem to enjoy its elegance, exciting exotic flavors, and brilliant color.

1 tb olive oil
2 peeled and finely sliced garlic cloves
1 chopped onion
another 4 minced garlic cloves
1/4 lb chopped green peppers
1 lb ripe tomatoes, skinned, seeded and chopped
1/2 tsp paprika
1 1/2 cups, canned crushed tomatoes
Salt
1 bay leaf
1 tb chopped parsley
1 tsp ground cumin
3 cups water
1 cup bread cubes, crusts removed
4 purple figs

I a soup pot, heat the oil, lightly bron the first two garlics. Remove and reserve. Add to the pot the onion, minced garlic and peppers and saut for 2 minutes. Cover and cook slowly for 20 minutes. Add the fresh tomatoes, turn up the heat and cook 5 minutes. stir in the paprika, the canned tomatoes, salt, bay leaf, parsley, 1/2 tsp of the cumin, the reserved garlic cloves and the water. Bring to a boil, cover and simmer 1 hour. Arrange the bread cubes in a cookie sheet and bake at 350 F 5 to 10 minutes. Remove the soup from the heat and add the remaining cumin. Adjust the salt. Cut the figs in quarters, lenghtwise, without slicing all the way through. Divide the bread cubes into 4 soup bowls and pour in the soup. Place a fig in the center of each bowl and open the fig in the shape of a star.

AFTER MIDNIGHT SOPON
This sopon is different for each cook, and will depend on the available ingredients. It is delightful and hearty.

5 cups of chicken broth
1/4 lb smoked ham with the bone
1/2 cup chopped cilantrillo
2 green cooking pimientos chopped
2 tb olive oil with achiote or bijol ( for color )
1/4 cup Sofrito
2 tb tomato Sauce
1/4 tsp garlic powder or 2 crushed garlic cloves
Ground pepper to taste
1 green plaintain, finely sliced
1 potato, peeled and cubed
1 can of sausages, drained and sliced
1 can of drained garbanzos
1 cup of cooked white rice
1/2 lb sliced cabbage

Combine in a big pot the stock or water, the smoked ham with the bone in, the cilantrillo and green peppers. Cook, covered in Low heat for 30 minutes. In a skillet, heat the Achiote Oil, the Sofrito, tomato sauce, crushed garlics, ground pepper and cook for 3 minutes. add to the stock. Add the green plaintain, potato, garbanzos, sliced sweet sausages, cooked rice and cabbage.. Cook in high, and taste the seasonings until it boils. Lower the heat and cook, covered until it thickens to taste. Will tabe approximately 35 minutes to be ready, in total. You can add 1 tbsp of Parmesano, grated, and mix, before serving. The tostones are a must.

SANCOCHO FROM TRINIDAD WITH DUMPLINGS

4 oz diced salt pork
1/2 lb cubed corned beef
2 lbs lean boneless beef, cubed
2 chopped onions
3 quarts beef stock
1 cup dry yellow split peas
1/2 lb each yam, dasheen and cassava, peeled and sliced
1/2 lb sweet potatoes, peeled and sliced
1/2 lb potatoes peeled and sliced
1 whole fresh, very hot red pepper, intact, with stem on
2 green plaintains, peeled and sliced
Salt and pepper to taste
Corn Meal Dumplings (Recipe follows)

In a heavy, covered pot, saut the salt pork, corned beef, fresh beef and onions. They should not be heavily browned. Add the stock, split peas, cover and simmer for 1 hour. Add the yam, dasheen, cassava, sweet potatoes, potatoes, green plaintains and the hot pepper. Cover and simmer for 15 minutes. Season to taste. Add the dumplings and cook partially covered for 20 minutes longer. Serves at least 8.

CORN MEAL DUMPLINGS

1/2 cup yellow cornmeal
1/2 cup all purpose flour
1 tsp double acting baking powder
1 tsp salt
pinch of nutmeg
3 tb unsalted butter

Sift the cornmeal, flour, baking powder, salt and nutmeg into a large bowl. Rub in the butter with the fingertips and add 3 tb cold water. Form a soft dough. Divide the dough into 12 equal portions, form gently into balls and drop, one at a time into the soup. Continue cooking as previously described.