Recipe: Cafe Verde tortilla soup

Lifestyle and LeisureCooking

Total time: 55 minutes

Servings: 4

Note: From Cafe Verde in Pasadena. Look for ground dried ancho chiles (sometimes labeled pasillo) in the spice section of selected markets, especially Latino markets.

2 Roma tomatoes

1/2 large white onion, peeled

6 whole corn tortillas, plus 2 more cut into thin strips and fried for garnish

2 dried ancho chiles

2 tablespoons olive oil

2 cloves garlic

1 bay leaf

1/2 cup cilantro leaves

2 cups tomato juice

1 cup vegetable stock, or more to taste

1 quart water

1 1/4 teaspoons salt

1/4 teaspoon white pepper

1/2 teaspoon ground dried ancho chiles, or more to taste

1/2 cup sour cream

1. In batches, on a grill or rack (such as a cooling rack) over an open stovetop flame, roast the tomatoes, onion and whole tortillas until lightly spotted with brown, then roast the chiles for a few seconds (after which they'll start to burn). Break the tortillas into pieces.

2. Heat the olive oil in a medium saucepan. Add the garlic cloves and saute over medium-low heat for 1 to 2 minutes. Add the tomatoes, breaking them up with a wooden spoon. Add the onion, chiles, tortilla pieces, bay leaf and cilantro. Cook for 10 minutes.

3. Add the tomato juice, stock and water. Bring the mixture to a boil, then reduce the heat and simmer 15 minutes.

4. Remove from the heat and, using a blending wand or blender, puree the mixture, in batches if necessary, until smooth. Strain the mixture through a sieve, pressing on the solids; discard the solids.

5. Return the soup to the cleaned pan and add salt, white pepper and ground chile. Rewarm the soup; if it seems too thick, stir in additional stock or water. Garnish with fried tortilla strips and sour cream.

Each serving: 272 calories; 6 grams protein; 33 grams carbohydrates; 6 grams fiber; 15 grams fat; 5 grams saturated fat; 13 mg. cholesterol; 1,197 mg. sodium.

Copyright © 2014, Los Angeles Times
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