VCE--Tortilla Soup

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* Exported from MasterCook *

 

Tortilla Soup (Madison)

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

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THE BROTH:

6 cups Red Stock -- pg 197

2 tablespoons safflower oil -- (to 3 tbsp)

1 1/2 onions -- sliced into 1/2 " rounds

4 large cloves garlic -- unpeeled

2 jalapeno chiles

2 cups canned tomato sauce or 2 1/2 lbs. fresh

Roma tomatoes

1 teaspoon pureed chipotle chiles or to taste

salt

THE GARNISHES:

2 pasilla chiles -- stems & seeds removed

1/4 cup chopped cilantro -- plus whole leaves for garnish

1 avocado -- diced

Tortilla Strips (pg 46) made from 8 corn

tortillas

crumbled queso fresco or feta cheese

1 lime -- quartered

 

Start making the red stock. You can prepare everything else while the stock is

simmering.

 

Preheat the broiler. Using about half of the oil, lightly oil the onions,

garlic cloves, chiles, and fresh tomatoes. Put them on a sheet pan and broil 4

to 5 inches below the heat. When the onions brown, turn them over and brown the

second side. Turn the chiles when they blister. Remove the garlic when

browned, then peel. Turn the tomatoes several times so that the skins pucker

and brown in places. Remove the individual vegetables as they finish cooking.

Puree everything in a blender until the sauce is as smooth as possible. (If

using canned tomato sauce, puree them with the other vegetables plus an extra

1/2 cup of water to thin the mixture.)

 

Heat the remaining oil in a wide soup pot over medium-high heat. Add the puree

and cook, stirring, until it has thickened, about 5 minutes. Add the strained

stock, then simmer, covered, for 25 minutes. Stir in the chipotle chile and

taste for salt. At this point, strain the broth if you like a refined, thin

soup. If you prefer it thicker and with a little texture as I do, leave it as

it is.

 

To toast the chiles, put them in a heavy skillet over medium heat. Press down

for 30 seconds or so or until they're fragrant and begin to blister in places.

Turn and repeat on the second side, but don't let them burn. When cool, tear or

cut them into strips.

 

Just before serving, add the chile strips and chopped cilantro to the broth and

cook for 1 minute. Ladle the broth into bowls and add the avocado, tortilla

strips, and crumbled cheese. Garnish with cilantro leaves and serve with the

lime wedges.

 

Tortilla Strips (pg 46): Stale tortillas don't absorb as much oil as fresh

ones. If yours are fresh, spread them out on the kitchen counter to dry for 30

minutes. For chips, cut them into sixths. For strips, cut them into quarters,

stack them up, then slice them into skinny strips. Heat a few tablespoons of

vegetable oil in a skillet over fairly high heat. When it's hot enough to

quickly sizzle a piece of tortilla, add a handful and fry them just until golden

and crisp. Remove to paper toweling and fry the rest.

 

For a low fat version, brush the tortillas lightly with oil before slicing;

spread them on a sheet pan, and make at 425ºF until crisp.

 

For a nonfat version, Martha Rose Shulman recommends this method in her book,

Mexican Light (Bantam, 1996): Place 4 to 10 triangles or twice as many strips

on a plate and microwave for 1 minute on high power. Turn them over and

microwave for 40 seconds. Check to make sure they're not too brown. If they

need further crisping, cook for another 30 seconds or longer. Cool on a rack.

 

Source:

" pg 217 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 167 Calories; 15g Fat (73.5% calories

from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 8mg

Sodium. Exchanges: 1 Vegetable; 1/2 Fruit; 3 Fat.

 

NOTES : This brick-red broth with its cluster of garnishes is roundly flavorful,

even without chicken stock. You do have to make a stock, but it's not that big

a deal--just your Basic Vegetable Stock plus a few extra ingredients. Although

fresh tomatoes are standard, this makes a warming winter soup, and I've had

great results using diced canned tomatoes.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0