Wolfgang Puck BPCR0005 - Manual (Page 17)

32
Tortilla Soup (cont.)
4 Add tomatoes, tomato paste, and 2 teaspoons of the cumin.
Continue to simmer for about 10 minutes to maximize flavor.
Slowly pour in the stock and add the corn cobs.
5 Lock the lid in place, and set timer for 15 minutes.
6 When cooking cycle is complete and all pressure is released,
open lid. Discard corn cobs and purée the soup with an immersion
blender set on low until desired consistency is reached. Taste for salt,
pepper or additional cumin.
7 Prepare the garnish: Preheat oven to 350 degrees. Cut tortillas
into thin strips and arrange on a small baking tray. Bake until strips
are crisp, 10 to 15 minutes. Peel and dice avocado. Cut chicken
into thin strips.
8 To serve, add chicken and avocado to soup and reheat over low
heat. Ladle the soup into 6-8 warm bowls and garnish with the
baked tortilla strips, cheddar cheese, and chopped cilantro.
Serve immediately.
Notes: If desired, the soup can be further reduced to intensify flavors.
After discarding corn cobs and before puréeing, select Vegetable
function again and, with the lid off, reduce soup by one-third.
For a very smooth consistency, pass soup through a fine strainer
after puréeing.
Recipe courtesy Wolfgang Puck, “Pizza, Pasta & More!,”
Random House, 2000
31
Tortilla Soup
6 - 8 Servings
INGREDIENTS
2 ears of fresh corn, husks removed
4 or 5 large garlic cloves, peeled
1 small onion (about 3 ounces), peeled, trimmed and quartered
1 small jalapeño pepper, trimmed and seeded
2 tablespoons corn oil
2 corn tortillas, cut into 1-inch squares
2 large ripe tomatoes (1 pound), peeled, seeded, and coarsely chopped
2 tablespoons tomato paste
2 to 3 teaspoons ground cumin
8 cups chicken stock
Garnish
2 corn tortillas
1 ripe avocado
1 large chicken breast, cooked, boned, and skinned
1/2 cup grated cheddar cheese
1/4 cup chopped fresh cilantro leaves
METHOD
1 Using a large knife, carefully scrape the kernels off the cobs and set
aside, reserving cobs.
2 Using a food processor fitted with the steel blade, or a large
knife, coarsely chop the garlic, onion, jalapeño pepper, and
corn kernels. Reserve.
3 Select Vegetable function. Allow pressure cooker to get hot
(a couple of minutes), and add oil. When oil is hot, add tortilla
squares. Cook over low heat until slightly crisp. Stir in chopped
vegetables and simmer just until vegetables are coated with oil.
Do not brown.
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