Advertisement

Cafe Verde tortilla soup

Time 55 minutes
Yields Serves 4
Cafe Verde tortilla soup
(Ken Hively / Los Angeles Times)
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.

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

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.