I almost posted this recipe sans anecdote, and then I remembered Chris, munching happily on a tortilla strip, asking, "So what did you make these from?" (Yep....... tortillas.)
Group One:
1 diced onion
3 thinly sliced carrots
3 thinly sliced celery stalks
2 tsp ea: Paprika, Cumin
1 tsp salt
2 Tb butter
Group Two:
2 cups cooked rice
1/2 can tomato paste
2 chipotles canned in adobo (deseeded and diced)
2 tsp adobo from can
1 tsp dried oregano
1/2 cup fresh chopped parsley
3 large cloves garlic, chopped
**other diced veggies you want to sneak in (I had kohlrabi and summer squash)**
Group 3:
10 cups veg broth
1 TB soy sauce
Group 4:
Chopped cilantro, quartered limes, sliced avocado, feta or cotija cheese
Group 5
1 package fresh corn tortillas, sliced in strips
Vegetable oil
salt
Sautee Group One in bottom of sauce pan until soft, about 10 minutes, adding garlic from Group 2 about 5 minutes in. Then add rest of Group Two and cook another 5 minutes. Then add Group 3 and simmer. Top with Group 4.
Make tortilla strips (Group 5) by heating about 2 inches of oil in a deep frying pan, throwing strips in (careful not to splash yourself, and removing w/tongs to dry on paper towels once crispy (about 2 minutes). Shake a little salt on while they cool. Yum. Add to soup and gobble.
(Based on this recipe which includes chicken and is probably amazing for the meat-eaters!)
soup looks fabulous
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