Wolfgang Puck BIBC2020 - Manual (Page 13)

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Tortilla Soup
Serves 6 to 8
INGREDIENTS
2 tablespoons corn oil
2 corn tortillas,
cut into 1-inch squares
2 tablespoons fresh garlic, chopped
1/4 medium onion
1 small jalapeno pepper
1 pound ripe fresh tomatoes,
peeled, seeded, and diced.
(If tomatoes are out of season, use an
equal portion of canned tomatoes.)
2 tablespoons tomato paste
2 to 3 teaspoons ground cumin
2 quarts double-strength chicken stock
METHOD
1 In a large soup pot, heat the oil, add the tortillas and cook them
over low heat until they are slightly crisp.
2 Using the Immersion Blender Chopper Bowl attachment, chop the
garlic, onion, corn and jalapeno pepper together and add the
mixture to the tortillas. Simmer until the vegetables are tender.
3 Add the tomatoes to the pot with the tomato paste and simmer
the mixture for 10 minutes to bring out the flavor. Add the cumin and
mix well.
4 Slowly whisk in the stock, then simmer the soup until it is reduced by
one third.
5 Purèe the soup using the Immersion Blender until it is very smooth,
then pass it through a fine strainer into a clean pot.
6 Add salt, pepper and cumin to taste.
7 Prepare the garnish: Preheat the oven to 350°. Cut the tortillas into
julienne strips, place them on a baking sheet and bake them for 10 to
15 minutes, or until they are crisp. Peel and dice the avocado, cut the
chicken into julienne strips, grate the cheese and chop the cilantro.
Place each garnish in a separate bowl.
8 At serving time, reheat the soup. Add the chicken and avocado to
the soup and heat. Pour the soup into a warm tureen, then ladle it
into hot shallow soup bowls. Garnish with the cheese, tortilla strips
and chopped cilantro. Serve immediately.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and
Points East and West (Random House, 1986)
This is our version of the tortilla soups typical of the American Southwest.
Garnish:
2 corn tortillas
1 avocado
1 large chicken breast,
cooked
1/2 cup grated cheddar
cheese
1/3 cup fresh cilantro,
coarsely chopped
Chino Farm Carrot
and Ginger Soup
Makes about 8 cups
INGREDIENTS
1 pound orange carrots
1 pound yellow carrots
1 pound white carrots
1/4 cup peanut oil
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon green onion, minced
Pinch red pepper flakes
1 tablespoon salt
1/2 teaspoon freshly ground white pepper
1/2 teaspoon turmeric
1 tablespoon honey, or to taste
8 cups vegetable stock
1 cup heavy cream
4 ounces butter
Oil, for deep-frying
1/2 cup julienne ginger
METHOD
1 Peel the carrots and slice thinly.
2 In a stockpot, heat the oil and sauté the garlic, minced ginger, green
onions and pepper flakes for 1 to 2 minutes or just until glossy. Do
not allow to develop color. Add the carrots, salt, pepper, turmeric
and honey. Sauté for 2 minutes, stirring constantly. Add the stock
and bring to a boil. Lower to a simmer and add the cream. Cook for
40 minutes or until carrots are tender.
3 Remove pot from heat, add the butter and puree using Immersion
Blender. Strain soup into a new stockpot. If the soup is too thick, add
extra stock. Taste and adjust seasoning with salt, pepper and honey.
Keep warm.
4 Preheat oil to 300 degrees F.
5 Deep-fry the ginger and drain on plate lined with paper towel.
Ladle 1 cup of soup into heated bowls. Garnish with fried ginger.
Serve immediately.
Recipe courtesy Deborah Murray, Wolfgang Puck, Food Stylist
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