Tortilla Soup w/ Roasted Red Peppers - Vegetarian - xpost

[Guest guest]

Ellen posted this lovely, easy, tasty and forgiving soup recipe to Eat-Lf.

I've made it twice and this last time I varied ingreds to make up for lack of

some of the others required...like: I had very little cilantro on hand...so I

used fresh bell and only some roasted, added handful carrots, chives, parsley,

....and this time I'm not going to add the lime and chipotle at all because...I'm

eating it right now and it's already SO good. This recipe proved to me that a

great soup doesn't need chicken broth! ~ Brenda (PS: I use green chilies

-- Anaheims -- only. Oh, and I don't puree.) (PPS: Would be great with some

steaming French or Italian rolls.) HURT ME.

 

* Exported from MasterCook *

 

Tortilla Soup w/ Roasted Red Peppers

 

Recipe By :Vegetable Heaven, Mollie Katzen

Serving Size : 6 Preparation Time :0:00

Categories : Eat-LF Mailing List

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Corn-Cilantro Stock:

3 1/2 cups frozen corn

- or 3 ears of fresh corn -- cobs and all

16 scallions -- cut in 1 " lengths

2 handfuls fresh cilantro

6 cups water

1 teaspoon salt

Rest of the Soup:

2 teaspoons olive oil

- or other sauteing liquid

1 medium onion -- minced

- about 1 1/2 cups

1 medium poblano peppers -- seeded and minced

1 medium Anaheim chili pepper -- seeded and minced

1 1/2 tablespoons minced garlic

1 teaspoon salt -- or to taste

4 medium red bell peppers -- roasted, peeled,

- seeded -- and chopped

2 medium tomatoes -- peeled and seeded

- minced

2 tablespoons fresh lime juice

cayenne pepper -- to taste; optional

1 teaspoon minced canned chipotle chiles in adobo -- optional

tortilla strips -- see recipe

- or commercially prepared tortilla chips

 

Place the stock ingredients in a large saucepan and bring to a boil. Partially

cover, lower heat to simmer, and cook for about 30 minutes. Keep it covered, so

too much liquid doesn't evaporate.

 

Heat the oil, and add the onion, chiles, garlic, salt, and saute until the

vegetables are very tender.

 

Puree the roasted bell peppers and the tomatoes in a blender or food processor

with 2 cups of the stock. Puree until smooth, then add this to the onion

mixture. Strain in the rest of the stock, pressing every last bit of the liquid

from the cooked vegetables.

 

Add lime juice; taste to correct salt and add the cayenne or a small amount of

the chipotles. Serve hot, topped with a generous handful of tortilla strips.

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 160 Calories; 3g Fat (13.0% calories from

fat); 5g Protein; 35g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 735mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 1/2 Fat.

 

NOTES : > Ellen C. <ellen