Soups On!

Tortilla Soup

1 chile pasilla; stemmed, seeded, crushed and fried in a little oil
1 14 ½ oz. can crushed tomatoes, drained
½ white onion, finely chopped
2 garlic cloves, minced
3 Tbls. oil
½ tsp. cumin powder

1 ½ quarts chicken stock
1 chicken breast, poached and shredded
¼ cup chopped cilantro

Sauté onions and garlic until translucent, add tomatoes let cook for about 3-5 minutes.
Add cumin powder.
Stir in chicken stock and simmer 20-30 minutes.
Add shredded chicken.
Just before serving, add cilantro.

Garnish:
6 corn tortillas, sliced in thin strips and fried in about ½ cup oil
1 avocado finely chopped
1 cup jack or chihuahua cheese
1 lime cut into wedges

Heat oil in frying pan and fry tortillas until crisp. Drain on paper towels and sprinkle with salt. Ladle soup into bowls, top with cheese, tortilla strips, diced avocado and serve with a squeeze of lime. Serves 6.



Red Lentil and Sausage

4 cups chicken stock
4 cups beef stock
1 lb. cup dried red lentils

2 Tbls. olive oil
1/3 cup each: celery, carrot and onion
1 ½ tsps. garlic

2 tsp. chopped fresh rosemary
1 tsp. thyme

12 ounces diced tomatoes; drained

¾ lb. hot Italian sausage (bulk), cooked

Add olive oil to large pot and sauté carrot, celery and onion until tender add rosemary and thyme. Add stocks to pot, add lentils and tomatoes, cover and simmer about 30 minutes or until lentil are tender Using a slotted spoon, puree one-third on the lentils in a food processor, return to pot.
Add Italian sausage and check for salt and pepper, or if you need to add a bit more stock. Serves 8.




Tuscan Tortellini

1/3 cup olive oil
4 oz. diced pancetta
¼ cup diced carrot
¼ cup diced celery
½ cup chopped red onion
1 tsp.; garlic
½ cup great northern beans, cooked
5 cups beef stock
2 cups canned diced tomatoes with their juice
1 each: diced zucchini and yellow squash
¾ lb. meat tortellini

1 cup spinach leaves
grated parmesan cheese
salt and pepper to taste

Heat oil in a large pot add pancetta sauté until it starts to brown add the carrots, celery and onions and cook until soft, then add the zucchini and yellow squash, sauté until soft, add the garlic and sauté for about 45 seconds.

Next, add the stock to your pot and the following: tomatoes and beans. Bring to a gentle simmer and cook for 15-20 minutes, add the tortellini the last 5 minutes and cook until tender.

Finish by adding spinach and cook for 2 minutes. Season with (salt) and pepper. Sprinkle with fresh grated parmesan cheese when serving. Serves 6.