T
Terry Pogue
Guest
Sedona White Corn Tortilla Soup
Serves 8
Recipe By: California Pizza Kitchen
3 tablespoons olive oil
1 1/2 7"corn tortillas -- cut into 1" squares
1 1/2 tablespoons garlic -- minced
2 tablespoons white onions -- minced
1 1/2 jalapeno -- minced
1 pound white corn kernels, frozen -- or fresh
1 1/2 pounds tomatoes -- chopped
1/3 cup tomato paste
2 1/2 teaspoons cumin -- ground
1 tablespoon kosher salt
1/8 teaspoon white pepper -- ground
1/2 teaspoon chili powder
1 1/2 cups water
1 quartchicken stock
24 blue corn tortilla chips -- optional garnish
1/2 cup cilantro -- chopped garnish
Over medium-high heat, fry tortilla squares in olive oil until they
begin to crisp and turn a golden yellow. Add garlic, onion and jalapeno;
cook 1 to 2 minutes, until onion becomes translucent. Add half the corn
along with all other ingredients (except garnishes), reserving other
half of corn to be added at the end. Bring the soup to a low, even boil.
Boil for 5 minutes. Remove soup from heat. Use a hand-help propeller
blade processor to process in batches to the consistency of a course
puree. You can also process in batches in a blender. Return the soup to
the burner and add the reserved corn. Bring the soup to a boil once
again being extremely careful to avoid scorching or burning the soup.
Serve, garnished with blue corn tortilla chips, cilantro and sharp
cheddar cheese.
Exported from A Cook's Books -- Recipe management for Macintosh
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Serves 8
Recipe By: California Pizza Kitchen
3 tablespoons olive oil
1 1/2 7"corn tortillas -- cut into 1" squares
1 1/2 tablespoons garlic -- minced
2 tablespoons white onions -- minced
1 1/2 jalapeno -- minced
1 pound white corn kernels, frozen -- or fresh
1 1/2 pounds tomatoes -- chopped
1/3 cup tomato paste
2 1/2 teaspoons cumin -- ground
1 tablespoon kosher salt
1/8 teaspoon white pepper -- ground
1/2 teaspoon chili powder
1 1/2 cups water
1 quartchicken stock
24 blue corn tortilla chips -- optional garnish
1/2 cup cilantro -- chopped garnish
Over medium-high heat, fry tortilla squares in olive oil until they
begin to crisp and turn a golden yellow. Add garlic, onion and jalapeno;
cook 1 to 2 minutes, until onion becomes translucent. Add half the corn
along with all other ingredients (except garnishes), reserving other
half of corn to be added at the end. Bring the soup to a low, even boil.
Boil for 5 minutes. Remove soup from heat. Use a hand-help propeller
blade processor to process in batches to the consistency of a course
puree. You can also process in batches in a blender. Return the soup to
the burner and add the reserved corn. Bring the soup to a boil once
again being extremely careful to avoid scorching or burning the soup.
Serve, garnished with blue corn tortilla chips, cilantro and sharp
cheddar cheese.
Exported from A Cook's Books -- Recipe management for Macintosh
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/