Tortilla Soup
This is our version of the tortilla soups typical of the American Southwest.
Serves 6 to 8
INGREDIENTS
2 tablespoons corn oil
2 corn tortillas, cut into
2 tablespoons chopped fresh garlic 1/4 medium onion
1 small jalapeno pepper
1 pound ripe fresh tomatoes, peeled, seeded, and diced.
(If tomatoes are out of season, use an equal portion of canned tomatoes.) 2 tablespoons tomato paste
2 to 3 teaspoons ground cumin
2 quarts
Garnish:
2 corn tortillas
1 avocado
1 large chicken breast, cooked 1/2 cup grated cheddar cheese
1/3 cup coarsely chopped fresh cilantro
METHOD
1In a large soup pot, heat the oil, add the tortillas and cook them over low heat until they are slightly crisp.
2Using food chopper attachment, chop the garlic, onion, corn and jalapeno pepper together and add the mixture to the tortillas. Simmer until the vegetables are tender.
3Add the tomatoes to the pot with the tomato paste and simmer the mixture for 10 minutes to bring out the flavor. Add the cumin and mix well.
4Slowly whisk in the stock, then simmer the soup until it is reduced by one third.
5Purèe the soup using hand blender until it is very smooth, then pass it through a fine strainer into a clean pot.
6Add salt, pepper and cumin to taste.
7Prepare the garnish: Preheat the oven to 350°. Cut the tortillas into julienne strips, place them on a baking sheet and bake them for 10 to 15 minutes, or until they are crisp. Peel and dice the avocado, cut the chicken into julienne strips, grate the cheese and chop the cilantro. Place each garnish in a separate bowl. (Continued next page.)
8At serving time, reheat the soup.
PRESENTATION
Add the chicken and avocado to the soup and heat. Pour the soup into a warm tureen, then ladle it into hot shallow soup bowls. Garnish with the cheese, tortilla strips and chopped cilantro. Serve immediately.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and Points East
and West (Random House, 1986)
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Whipped Cream
INGREDIENTS
1 cup heavy cream 1/4 cup sugar
1 teaspoon vanilla
METHOD
1Place all ingredients into the beaker or a liquid measuring cup.
2Secure the immersion blender with the blending disc.
3Place the immersion blender into the heavy cream, with the speed set to five.
4In a slow and steady fashion while the immersion blender is on, pull the rod up and down in the cream mixture. If the cream is very cold, this should only take 3 or 4 strokes. Be careful not to overwhip or you will have butter.
Recipe courtesy Deborah Murray, Wolfgang Puck, Food Stylist
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