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| Martin Brothers' Tortilla Soup Recipe |
Category: Stews
Rating:
N/A
Servings: 1
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Ingredients
1/8 cup vegetable oil
2 cup yellow onion, diced
1 cup red bell pepper, diced
1/2 cup celery, diced
1/2 tablespoon garlic, minced
1/2 teaspoon (scant) black pepper
2 teaspoon cumin powder
1/2 teaspoon (scant) rubbed sage
1/4 teaspoon cayenne pepper
1/2 gal filtered water
1 1/4 teaspoon salt
1/2 lb fresh tomatoes, diced
6 oz whole-kernal corn, fresh or frozen
2 oz yellow or white miso, * see note
1/2 oz fresh cilantro, chopped
1 crushed tortilla chips
1 grated aged white cheddar cheese
Cooking Directions:
In a large stock pot over medium heat, warm the oil. Add the onion, bell pepper, celery and garlic and saute just until they begin to brown and the onion is translucent. Add pepper, cumin, sage and cayenne and saute 1 minute longer. Add water, salt, tomato and corn and bring the mixture to a boil. Stir in the miso and cilantro.
To serve: Place a handful of crushed tortilla chips in a bowl and pour soup over. Garnish with cheese. Makes about 3 quarts.
NOTES : Miso is a soybean paste found in the refrigerated section of Asian or natural foods markets. Although it may seem pricey at $7 for a 2 pound package, it lasts a very long time in an airtight container in the refrigerator and is used in many sauces, soups, marinades, dips, main dishes and salad dressings.
Recipe by: Martin Brothers' Restaurant
soups&,stews
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