Everything’s gone to pot (at Pot Bar)
Cooking up #homemade #vegetarian #tortilla #soup on the blog today #cilantro #peppers #avocado #corn
Tortilla soup is one of those items I can eat year round, regardless of the weather. When it’s cold outside, it warms me up. When the temperatures begin to rise, the flavor of corn reminds me of dining al fresco and all of the fun activities that come along with being outdoors in the heat. I was surprised at how simple this recipe is to prepare and how much depth of flavor it has. You could…
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Vegetarian Tortilla Soup
Tortilla soup is one of those items I can eat year round, regardless of the weather. When it’s cold outside, it warms me up. When the temperatures begin to rise, the flavor of corn reminds me of dining al fresco and all of the fun activities that come along with being outdoors in the heat. I was surprised at how simple this recipe is to prepare and how much depth of flavor it has. You could easily make this vegan by eliminating the cheese or make it for carnivores by using chicken stock instead of the veggie stock. Since I tend to be more of a vegetarian when I am eating on my own, I made it with vegetable stock and froze the leftovers.
- Vegetarian Tortilla Soup
- 2 pasilla chiles (can add more based on how spicy you like it)
- 1 new mexico chile
- 1 medium white onion sliced 1/4
- 4 garlic cloves peeled
- 1 28 ounce can San Marzano tomatoes
- 2 quarts low sodium veggie stock
- 4 taco size corn tortillas cut in 1 inch pieces
- 2 sprigs cilantro
- salt and freshly ground pepper to taste
- olive oil or vegetable enough to coat the bottom of the pan
- Baked Tortilla Strips
- 4 taco size corn tortillas cut in 1/2
- olive oil spray
- 2 avocados diced or cut into strips
- 1 large lime cut in 6 wedges
- queso freso or shredded mexican cheese
- sour cream or crema
- fresh cilantroServings:
- Quickly toast the chiles by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.)
- Cut the chiles into pieces, removing the seeds and veins, put in a blender along with the canned tomatoes and their juice. (A food processor will work, though it won’t completely puree the chile.)
- Heat the oil in a large pot over medium-high heat.
- Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes.
- Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender.
- Process until smooth.
- Return the pot to medium-high heat.
- When quite hot, add the puree and stir nearly constantly, until thickened, about 6 minutes.
- Pour 2 cups of stock into the blender, add the 4 tortillas cut into 1” strips and puree until smooth.
- Add the tortilla mixture, remaining stock and cilantro to the pot.
- Bring to a boil.
- Season with salt and pepper.
- Reduce and simmer, covered, on medium low heat for about 45 minutes.
- Ladle soup into tureen and serve alongside garnishes.Baked Tortilla Strips
- Preheat the oven to 425 degrees.
- Put a cooling rack over a baking sheet.
- Spray the rack with olive oil.
- Then spray the strips with the olive oil, turning to make sure you spray both sides.
- Bake for 8-10 minutes, flipping halfway through the baking time.
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