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Border Grill Tortilla Soup Serves 8 1/4 cup extra virgin olive oil 2 large onions, sliced 4 cloves garlic, minced 3 cups Red Tomato Salsa (see recipe below) 7 cups chicken stock or vegetable stock 1 dried chipotle chile, stemmed and seeded Salt, to taste 3/4 pound fried tortilla chips Garnishes: 1 bunch cilantro leaves, coarsely chopped 1 California avocado, peeled, seeded and diced 1/2 cup cubed panela cheese 1/2 cup crema, crème fraiche, or sour cream 2 limes, cut into 4 wedges each Heat the olive oil in a large stockpot or saucepan over low heat. Add the onions and cook slowly, stirring frequently, until pale brown and caramelized, 30 to 40 minutes. Add the garlic and cook 10 minutes longer. Add the Red Tomato Salsa, chicken or vegetable stock, chipotle chile, and salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Stir in the fried tortilla chips and simmer 10 minutes longer, until the chips soften. Remove and discard the whole chipotle chile. Ladle into soup bowls and top each with cilantro, a few chunks of avocado and panela cheese, a dollop of crema, crème fraîche, or sour cream, and a lime wedge. Serve hot. Red Tomato Salsa Makes 1 1/2 quarts 2 tablespoons canola oil 1 medium onion, thinly sliced 4 cups diced, canned Italian plum tomatoes 1 cup tomato juice 2 cloves garlic 1 large jalapeño chile, stemmed, seeded if desired 1 teaspoon salt Heat the vegetable oil in a medium skillet over moderate heat. Cook the onions until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender. Add the remaining ingredients and puree, in batches if you are using a blender, until smooth. Pour into a saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Adjust the seasonings. Set aside to cool for table salsa or use warm for rice or chilaquiles. Store in the refrigerator 2 to 3 days or in the freezer for weeks. |
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