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Tortilla Soup 33

Make Tortilla Soup 33 at home with Olive Oil, Garlic, Tomato Juice, Salt, and White Pepper. Scale it up or down for the number of people at the table.

Ingredients

• 2 tbsp
• 2 clove
• 2 cup
• 1 1/4 tsp
• 1/4 tsp
• 1/2 cup

Method (preview)

1. 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).

2. 2

   Break the tortillas into pieces.

3. 3

   Heat the olive oil in a medium saucepan.

4. 4

   Add the garlic cloves and saute over medium-low heat for 1 to 2 minutes.

5. 5

   Add the tomatoes, breaking them up with a wooden spoon.

6. 6

   Add the onion, chiles, tortilla pieces, bay leaf and cilantro.

7. 7

   Cook for 10 minutes.

8. 8

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

9. 9

   Remove from the heat and, using a blending wand or blender, puree the mixture, in batches if necessary, until smooth.

10. 10

    Strain the mixture through a sieve, pressing on the solids; discard the solids.

11. 11

    Return the soup to the cleaned pan and add salt, white pepper and ground chile.

12. 12

    Rewarm the soup; if it seems too thick, stir in additional stock or water.

13. 13

    Garnish with fried tortilla strips and sour cream.