Sopa de tortilla
|prep 15 mins cook 50 mins|
5 tbsp sunflower oil
½ onion, finely chopped
2 large garlic cloves, finely chopped
450g (1lb) tomatoes, skinned
1.5 litres (2 ¾ pints) chicken stock or vegetable stock
2 soft corn tortillas, cut into strips
1 or 2 dried poblano chillies, deseeded
3 tbsp chopped coriander
2 tbsp fresh lime juice
85g (3 oz) Gruyére cheese, grated
2 limes, cut into wedges, to serve
salt and freshly ground black pepper
Steps 1–4 can be prepared up to 1 day in advance and the tortilla strips stored in an airtight container.
1 - Heat 1 tbsp of the oil in a large saucepan over a medium heat. Add the onion and fry, stirring, for 5 minutes, or until softened. Add the garlic and stir for 30 seconds. Transfer to a food processor or blender with the tomatoes and process until smooth.
2 - Tip the purée into the pan and simmer for 8-10 minutes, stirring constantly. Stir in the stock and bring to the boil. Reduce the heat, partially cover the pan, and simmer for 15 minutes, or until the soup has thickened.
3 - Place a non-stick frying pan over a medium heat. Add the chillies and press them flat against the pan with a spatula until they blister, then repeat for the other side. Remove from the pan, cut into small pieces, and set aside.
4 - Heat the remaining oil in the frying pan until sizzling hot. Add the tortilla strips in batches and fry just until crisp. Remove with a slotted spoon and drain on kitchen paper.
5 - When ready to serve, add the chillies to the soup, bring to the boil and simmer for 3 minutes, or until the chillies are soft. Stir in the coriander and lime juice and salt and pepper to taste. Divide the toasted tortilla strips between 4 soup bowls. Ladle in the soup and top with a sprinkling of cheese.
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