French food has a reputation for being very complicated, difficult, and time-consuming to cook. But I’d like you, dear reader, to compare this recipe linked above to a recipe for Potage Parmentier. Which one would you pick for a weekday? This recipe has no fewer than 15 ingredients, not counting the salt and pepper and the cheese on top. You have to chop a lot of them. The “active time” of 10 minutes on this recipe is nonsense. It’s more like 20-30 minutes of prep before it gets cooked for 45 minutes. Looking back, the most complicated dish I’ve ever made was chicken mole. So I think that Mexican food deserves a little bit of the fussy reputation that French food gets. It’s not all beef tacos.
Ah, but how does the soup taste? Delicious. The parsley, cilantro, and spinach make for a green and fresh soup. We had this as an appetizer before our New Year’s Eve dinner. It served as an appetizer/first course/salad. I also think that the allspice made this one special. It gave the soup a spicy earthiness. It’s certainly spicy, but not too hot. It’s like an excellent salsa verde, but deeper and richer. If you’ve got the time to make something like this, I recommend it.