Soup Trio Sampler at Haute Enchilada in Moss Landing
One way to celebrate National Soup Month in 2013, which is January: visit Haute Enchilada Café & Galerias in Moss Landing.
You’re invited to visit Haute Enchilada and order its soup trio sampler of Chicken Tortilla, Roasted Chili Poblano Bisque, and Artichoke Bisque. It’s available all year long, but this month’s soup significance – not to mention our current local weather – make it a perfect time. I have never dined at Haute Enchilada and this trio is definitely tempting me. If you prefer to celebrate soup month by making your own soup, Haute Enchilada has also graciously shared a recipe (see end of article). A couple interesting facts related to National Soup Month: Approximately 10 billion bowls of soup are consumed by Americans every year! Also, soup has been popular from its origins in Greece (600 B.C.), when it was considered the first “fast food.” The Greeks sold soup on the street using lentils, beans and peas as the main ingredients.
Haute Enchilada has quite an eclectic menu that includes sustainable seafood and organic ingredients when possible. Selections include Peruvian Ceviche; lamb wraps with cumin-seasoned lamb patties wrapped in organic butter lettuce leaves with tomato, sweet red onion, roasted vegetables, eggplant, red bell pepper, onion & mushrooms, goat cheese and aioli; Roasted Veggie Polenta Lasagna; Rosemary Chicken Panini; and Scallops Sayulita (wrapped in nitrate-free bacon, seasoned with ancho chile and served over artichoke risotto). The restaurant also offers a full bar plus two art galleries with local artists’ original work: hence its clever tag line “from palate to palette.” It’s open daily from 10 a.m. – 8 p.m. for brunch, lunch, and dinner.
Location: 7902 Moss Landing Road, (831) 633-5843
Recipe for Haute Enchilada’s favorite Favada (Fava Bean Stew)
- 1 pound fava beans, dry (Cover with water and soak overnight)
- 4 cups water
- Drain beans
- 1 onion, diced
- 4 cloves garlic, minced
- 10 oz slab bacon, chopped
- 1 cup Spanish chorizo
- 1 cup free range organic chicken
- 3 T olive oil
- 1 t pimentón smoked paprika
- 1 pinch of saffron
- Saute garlic, onion with olive oil add bacon, chicken and chorizo
- Add beans, water, saffron and pimenton
- Cook until beans are tender