Guest guest Posted January 15, 2003 Report Share Posted January 15, 2003 * Exported from MasterCook * Tortilla Soup Recipe By : Mexico:The Vegetarian Table by Victoria Wise Serving Size : 6 Preparation Time :0:00 Categories : Mexican Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound tomato -- peeled and seeded 1 medium onion 1 large clove garlic 1/2 cup olive oil 2 large dried red chilies, preferably pasillas -- stemmed,seeded and cut into 1/8 inch strips 6 stale corn tortillas -- 1/2-inch strips 1 teaspoon chopped fresh marjoram leaves or 1/2 tsp -- dried 5 cups vegetable stock 1/2 teaspoon salt 1 cup grated semisoft white cheese, such as -- sharp white cheddar, mozzarella, or queso panela -- (3 ounces) Place the tomatoes, onion, and garlic in a food processor and puree as fine as possible. Set aside. Heat the oil in a large pot until smoking. Add the chili strips and fry over high heat, stirring constantly, until toasted, 10 to 20 seconds only. Transfer to paper towels to drain. Set aside. In the same pot, fry the tortilla strips in 2 or 3 batches over medium-high heat, stirring constantly, for 2 minutes, or until slightly golden and toasty. Transfer each batch to paper towels to drain. Set aside. Add the tomato mixture and the marjoram to the pot and let bubble gently on medium heat for 5 minutes, or until slightly thickened and no longer raw. Stir in the stock and salt and simmer for 10 minutes, until well colored. Add the tortilla strips and cheese. Bring to a boil and stir to mix and string out the cheese. Serve right away, sprinkled with the chili strips. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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