Tortilla Soup With Tomatoes And Smoked Turkey - Bon Appet Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 1/2 tbsp: Olive oil,
1 1/2 cup: Chopped onion,
1 tbsp: Plus 2 t minced garlic,
1 can: , (28-oz) Italian plum tomatoes, drained, chopped
2 1/4 tsp: Dried oregano,
1 1/2 tsp: Ground cumin,
1/4 tsp: Dried crushed red pepper,
6 cup: Canned vegetable broth,
1 cup: Thinly sliced carrots,
1/2 cup: Cubed red bell pepper,
1/2 cup: Cubed yellow bell pepper,
1/2 cup: Cubed celery,
1 1/2 cup: Thinly sliced zucchini,
3/4 lbs: Thinly sliced smoked turkey breast, cut into matchstick-size strips
Nonstick vegetable oil spray,
7: Corn tortillas, (6-inch diameter), cut into 1/4 inch-wide strips
1/2 cup: Packed fresh cilantro leaves,
1 tbsp: Grated lemon peel,
1 cup: Grated Monterey Jack cheese,
3/4 cup: Shelled sunflower seeds,
1: Lemon, cut into 6 wedges
Directions:
Heat oil in heavy large Dutch oven over medium-high heat. Add onion;
saute until tender, about 4 minutes. Add 1 T garlic; saute 1 minute.
Stir in tomatoes, oregano, cumin and dried red pepper. Simmer until
thick, stirring often, about 10 minutes. Puree mixture in processor.
Set aside.
Pour broth into Dutch oven; bring to simmer over medium heat. Add car-
rots, bell peppers and celery; cook until tender, about 6 minutes. Add
zucchini; cook 3 minutes. Add tomato mixture and turkey. Season with
salt and pepper. (Can be made 1 day ahead. Cover, chill.)
Preheat oven to 350F. Line large baking sheet with foil. Spray foil
with vegetable oil spray. Arrange tortilla strips on prepared sheet.
Bake until crisp and golden, turning once, about 18 minutes.
Combine cilantro, lemon peel and 2 t minced garlic in bowl. (Tortilla
strips and cilantro mixture can be made 4 hours ahead. Cover
separately and let stand at room temperature.)
Bring soup to simmer. Serve with tortilla strips, cilantro mixture,
cheese, sunflower seeds and lemon as garnishes.
Bon Appetit/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp
saute until tender, about 4 minutes. Add 1 T garlic; saute 1 minute.
Stir in tomatoes, oregano, cumin and dried red pepper. Simmer until
thick, stirring often, about 10 minutes. Puree mixture in processor.
Set aside.
Pour broth into Dutch oven; bring to simmer over medium heat. Add car-
rots, bell peppers and celery; cook until tender, about 6 minutes. Add
zucchini; cook 3 minutes. Add tomato mixture and turkey. Season with
salt and pepper. (Can be made 1 day ahead. Cover, chill.)
Preheat oven to 350F. Line large baking sheet with foil. Spray foil
with vegetable oil spray. Arrange tortilla strips on prepared sheet.
Bake until crisp and golden, turning once, about 18 minutes.
Combine cilantro, lemon peel and 2 t minced garlic in bowl. (Tortilla
strips and cilantro mixture can be made 4 hours ahead. Cover
separately and let stand at room temperature.)
Bring soup to simmer. Serve with tortilla strips, cilantro mixture,
cheese, sunflower seeds and lemon as garnishes.
Bon Appetit/October/94 Scanned & edited by Di Pahl &
Source from luhu.jp