Tortilla Soup
1/2 cup onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons vegetable oil
4 cup chicken broth
1/4 cup red bell pepper, chopped
1 tablespoon red chiles, ground
3/4 teaspoon basil leaves, dried
1/2 teaspoon salt
1/4 teaspoon pepper
15 ounce can tomato puree
1/2 cup vegetable oil
10 6 inch diameter corn tortillas, cut into 1/2 inch strips
2 cups chicken breasts, cooked and shredded
Garnishes:
avocado Slices
shredded Monterey Jack cheese
Cook and stir onions and garlic in 2 tablespoons oil in 4 quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10 inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices.
Carrot Soup
2 tablespoons olive oil
2 pounds carrots, peeled, sliced
1 large onion, finely chopped
6 garlic cloves, peeled
5 whole cloves
4 cups canned vegetable broth or water
1 tablespoon fresh lemon juice
pinch of sugar
1/4 cup chilled whipping cream
chopped fresh parsley
Heat oil in heavy large saucepan over medium heat. Add carrots, onion, garlic and cloves and sauté until onion is translucent, about 8 minutes. Add 3 1/2 cups broth. Cover and simmer until carrots are very soft, stirring occasionally, about 30 minutes. Remove cloves from broth and discard. Puree soup in batches in blender. Return soup to same saucepan. Mix in lemon juice and sugar. Season to taste with salt and pepper. Thin to desired consistency with more broth. Can be prepared 1 day ahead. Cover and refrigerate. Whisk cream in medium bowl just until slightly thickened, about 10 seconds. Stir soup over medium heat until heated through. Ladle into bowls. Drizzle cream over. Top with parsley. Serves 6.
Bean Soup
1 1/2 cups chopped ham
1 cup chopped onion
1 cup chopped celery
1 teaspoon garlic salt
2 teaspoons salt
3/4 teaspoons black pepper
3 1/2 tablespoons oil
5 3/4 cups water
1 pound great northern beans
Soak beans in water overnight. Sauté ham, onion, and celery in oil. Add to beans. Cook approximately 3 hours. About 20 minutes before done, add salts and pepper. Remove 2 cups of beans, mash and return to beans. Heat through.