Miriam’s Tortilla Soup
Serves 8
1 T olive oil
2 ea corn tortillas
½ c ea celery & onion, diced small
1 ½ t fresh garlic, minced
2 ½ c marinara sauce
1 ¼ c canned diced tomatoes, with juice
1 qt vegetable broth
3 T fresh cilantro, chopped
Procedure
Heat oil in saucepan, medium heat. Fry tortillas until crispy, remove. drain well, set aside.
Add celery & onions to pan, sweat 6-8 mins
Add garlic, sweat 1 minute
Add marinara sauce, diced tomatoes & broth. Bring to boil, reduce heat to medium, simmer 30-45 minutes
Crush up fried tortilla, add to soup. Simmer 10 minutes
Use immersion or traditional blender, puree until very smooth
Garnish with cilantro
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