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Tortilla Soup - Hotel Bel-Air




Source of Recipe


rc-yankeettes


List of Ingredients





twelve 6-inch yellow corn tortillas
vegetable oil for frying tortillas, plus 1/2
cup additional
1/4 cup chopped white part of leek
1 tablespoon ground cumin
1 tablespoon paprika (preferably Hungarian)
1 teaspoon New Mexico chili powder
1/2 teaspoon cayenne
1/2 teaspoon ground coriander seeds
2 cups chopped onion
1/4 cup chopped celery
6 garlic cloves, chopped
4 cups chopped vine-ripened tomatoes (about 3
lbs)
1/4 cup canned tomato puree
2 tablespoons chopped fresh coriander (aka
cilantro)
3 bay leaves
8 cups chicken stock

Accompaniments:
diced skinless grilled chicken breast
diced avocado (preferably California)
freshly grated Cheddar
2 tablespoon chopped fresh coriander








Recipe



Cut tortillas into 2- by 1/4-inch strips. In a 10- to 12-inch skillet heat 1/2 inch oil
over moderate heat until hot but not smoking and fry tortilla strips in 4 batches,
stirring occasionally, until pale golden brown and crisp, about 1 minute. Transfer
strips as fried to paper towels to drain.

Rinse leek in a sieve and drain. In a 7- to 8-quart heavy kettle cook three fourths
tortilla strips with cumin, paprika, chili powder, cayenene and ground coriander seeds
in 1/2 cup oil over moderate heat, stirring frequently, 3 minutes. Add leek, onion,
celery, and garlic and cook, stirring frequently, 3 minutes. Stir in tomatoes, tomato puree, chopped coriander, bay leaves, and stock. Bring soup to a boil and simmer, covered, 1 hour.

Cool soup 10 minutes and in a food processor puree batches until smooth, transferring to a
bowl. Force soup through a fine sieve into cleaned kettle, pressing hard on solids and
discarding them. Season soup with salt.

Soup may be made 3 days ahead, cooled completely, uncovered, and chilled, covered.
Reheat soup before serving.

Have ready small bowls of remaining tortilla strips, chicken, avocado, Cheddar, and
coriander for adding to soup at table.

Makes about 8 cups soup, serving 4.

Note: Be careful when running the soup through the food processor, don't overfill it, be sure to have the lid on tightly, and have a towel or two around that you don't mind getting dirty
to hold the processor bowl with.