12
11
Tortilla Soup
Serves 6 to 8
INGREDIENTS
2 tablespoons corn oil
2 corn tortillas, cut into 1-inch squares
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 double-strength chicken stock
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
1
In a large soup pot, heat the oil, add the tortillas and cook them over low
heat until they are slightly crisp.
2
Using 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.
3
Add 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.
4
Slowly whisk in the stock, then simmer the soup until it is reduced by one
third.
5
Purèe the soup using hand blender until it is very smooth, then pass it
through a fine strainer into a clean pot.
6
Add salt, pepper and cumin to taste.
7
Prepare 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.)
8
At 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)
Care & Cleaning
1
Unplug the unit from the outlet. Remove the blender rod attachment
from the motor base for cleaning by turning it to the right. Remove metal
attachment. Clean in warm, soapy water.
Caution: Blades are sharp.
Handle with care.
2
If food particles are not easily rinsed off the blender rod or attachment, place
a drop of dish detergent in a mixing container with one cup of warm water.
Plug cord into outlet. Immerse the blade portion and metal rod and operate
the unit for about 10 seconds. Unplug, rinse under hot water, then dry.
3
Simply wipe the motor base clean with a damp cloth. Never hold the motor
base under running water.
4
Do not use pointed or sharp objects to remove food particles.
5
If the plastic parts of the unit become discolored (i.e. after processing
carrots), wipe these areas with cooking oil and clean as directed.
6
To clean the food chopper attachment, remove the bowl cover first, then the
chopping blade and the blade shaft. Do not immerse the chopper bowl cover
in water. Wipe with a damp cloth using dishwashing liquid if necessary. The
chopper bowl and chopping blade can be washed in warm, soapy water. In
order not to damage the bowl, it is recommended not to use abrasive or harsh
cleansers.
7
To clean the storage case, remove all of the foam and wash case in warm
soapy water. Do not place in the dishwasher.
Important:
Do not try to sharpen the cutting edges of any blades. They have
been precision honed at the factory and will be damaged by any attempted
sharpening.
This is our version of the tortilla soups typical of the American Southwest.
