Sunday, October 4, 2009

Soup Season Kickoff, Mexican-Style








We made a flavorful Mexican Tortilla Soup tonight. It was truly a bowl for the soul. Perfect for this fall weather. The recipe came from the Daily Soup cookbook. I would love to go to one of their restaurants now that I have read their cookbook. Full of delightfully irreverent humor and mouth-watering recipes, it's a kick. Among it's witty content is a section dedicated to matching up what soups to eat with certain movies.

Did you know what soup to eat while watching Blazing Saddles?
Why, it's a Tuscan Multi-Bean, of course.

The recipe as follows:

Ingredients:
4 cups plus 2 tablespoons peanut oil
12 corn tortillas, cut into bite-size pieces
2 1/2 teaspoons kosher salt
4 medium white onions, chopped
2 garlic cloves, minced
2 teaspoons dried Mexican oregano
1 bunch cilantro stems, thinly sliced
1 chipotle chile in adobo, with 1/2 teaspoon sauce, minced
1 (28-ounce) can whole tomatoes, drained and diced
6 cups vegetable stock
1/2 cup chopped scallions
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon minced fresh garlic
1/2 cup grated Monterey Jack Cheese(we used Mexican 5-cheese)
1 avocado peeled seeded and sliced

Directions:
1. Heat all but 2 tablespoons of the oil in a large stockpot over medium heat until it reaches 380 to 400 degrees. Add the corn tortillas in batches and fry until golden brown. Remove the tortilla chips with a slotted spoon, place on paper toweling to drain, and sprinkle with 1 teaspoon of salt. Discard the frying oil or reserve for another use. ( I left this in out of respect to the recipe, but we skipped the fried tortillas. We just topped the soup off with blue corn chips.)

2. Heat the remaining 2 tablespoons of oil in a large stockpot over medium heat. Add the onions and garlic and sweat for 4 minutes until tender.

3. Add the oregano, cilantro stems and remaining 1 1/2 teaspoons of salt and stir to coat the vegetables.

4. Stir in the chipotle and chipotle sauce, tomatoes and stock, bring to a boil, reduce heat, partially cover and simmer for 30 minutes.

5. Stir in one handful of the fried tortillas, scallions, cilantro, lime juice and garlic and simmer for 2 minutes to heat through.

6. To serve, place tortillas in bottom of bowls, ladle the soup over the top, sprinkle grated cheese on top, and garnish with the avocado.

Makes 10 cups

2 comments:

Lisa Mandina said...

Other than the onions and the scallions, this sounds really good!!

Lauren said...

whatever

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