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The mansion's tortilla soup
Artist: _
Categories: Entrees, Soups & Stews
Yield: 8
Rating: 0
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Ingredients:
3 tbspCorn oil
4 Corn tortillas, coarsely cho
-pped
6 clGarlic, finely chopped
1 tbspFresh epazote, chopped
(or 1 tablespoon chopped
-fresh cilantro)
1 cupFresh onion puree
2 cupFresh tomato puree
1 tbspCumin powder
2 tspChili powder
2 Bay leaves
4 tbspCanned tomato puree
2 quartChicken stock
Salt, to taste
Cayenne pepper, to taste
1 Cooked chicken breast, cut
-in strips
1 Avocado, peel, seed & cube
1 cupCheddar cheese, shredded
3 Corn tortillas, cut in strip
-s -- fried crisp
Procedures:
1Saute tortillas with garlic and epazote over medium heat until tortil= las are=20 soft.
2Add onion and fresh tomato puree and bring to a boil.
3Add cum= in, chili powder, bay leaves, canned tomato puree, and chicken stock.
4Bring to= a boil=20 again, then reduce heat to simmer.
5Add salt and cayenne pepper to ta= ste and=20 cook, stirring frequently, for 30 minutes.
6Skim fat from surface, if= =20 necessary.
7Strain and pour into warm soup bowls.
8Garnish each bowl with an equa= l portion of chicken breast, avocado, shredded cheese, and crisp tortilla strip= s.
9Serve immediately.
10Soup may be made one day ahead and gently reheated before serving wit= h=20 garnishes.
11Chef"s note: this soup has been on the menu at the restaurant at the= mansion=20 on turtle creek since it opened in 198According to executive chef= dean=20 fearing, "when tortilla soup is ordered, it is brought to the table i= n a=20 tureen for individual service by the waiter, who garnishes each bowl = according to the customer"s desire."=20
 
 
 
 

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