- Serves: 6
- Recipe Category: Soup
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Products in this recipe:
Lemon & Black Pepper Seasoning, Green Onion Seasoning, Chicken Flavour Stock Powder, Coriander Pesto, Garlic & Herb Seasoning
You Will Need:
Method:
Peel and dice the fresh tomatoes. Strain in a colander and reserve the juice or if using a tin, also drain and reserve the juice for later.
Heat a large heavy based saucepan and when the base is hot add the oil, onion and Green Onion Seasoning. Sauté until onion starts browning. Add garlic and chopped tomato solids. Fry this mixture while stirring until it thickens and becomes concentrated. About 5 minutes.
Add the reserved tomato juice, boiling water, Chicken Stock Powder, Coriander Pesto, Garlic & Herb Seasoning and sugar. Put the lid on and simmer for a final 5 minutes.
Prepare the condiments. Very briefly fry the chilli strips in a small pan over low heat in the oil. Keep on one side.
To serve the soup
Roughly crumble some tortilla chips and place a small handful in each soup bowl. Also add a heaped tablespoon of cheese cubes. Ladle the soup into bowls. Season the avocado with Lemon & Black Pepper Seasoning and place a generous spoonful in each bowl of soup. Crush a few more tortilla chips over the soup and top with strips of chilli.
Styling: Aletta Lintvelt Photo: Jan Ras for Platteland
Tortilla Soup
A truly delicious and unusual soup. I got the recipe at a cookery school in Santa Fé, New Mexico in 2001.- Serves: 6
- Recipe Category: Soup
-
Products in this recipe:
Lemon & Black Pepper Seasoning, Green Onion Seasoning, Chicken Flavour Stock Powder, Coriander Pesto, Garlic & Herb Seasoning
You Will Need:
Method:
Peel and dice the fresh tomatoes. Strain in a colander and reserve the juice or if using a tin, also drain and reserve the juice for later.
Heat a large heavy based saucepan and when the base is hot add the oil, onion and Green Onion Seasoning. Sauté until onion starts browning. Add garlic and chopped tomato solids. Fry this mixture while stirring until it thickens and becomes concentrated. About 5 minutes.
Add the reserved tomato juice, boiling water, Chicken Stock Powder, Coriander Pesto, Garlic & Herb Seasoning and sugar. Put the lid on and simmer for a final 5 minutes.
Prepare the condiments. Very briefly fry the chilli strips in a small pan over low heat in the oil. Keep on one side.
To serve the soup
Roughly crumble some tortilla chips and place a small handful in each soup bowl. Also add a heaped tablespoon of cheese cubes. Ladle the soup into bowls. Season the avocado with Lemon & Black Pepper Seasoning and place a generous spoonful in each bowl of soup. Crush a few more tortilla chips over the soup and top with strips of chilli.
Styling: Aletta Lintvelt Photo: Jan Ras for Platteland