Tortilla Soup

[sponsored] This bright Mexican-style soup is served at Mary Sue Milliken and Susan Feniger's Border Grill Restaurants.

SERVES 8

INGREDIENTS

¼ cup extra virgin olive oil

2 large onions, sliced

4 cloves garlic, minced

3 cups red tomato salsa (recipe follows)

7 cups chicken or vegetable stock

1 dried chipotle chile, stemmed and seeded

¾ pound fried tortilla strips

1 bunch cilantro leaves, coarsely chopped

1 california avocado, peeled, seeded and diced

½ cup cubed panela cheese

½ cup sour cream

2 limes, cut into 8 wedges

Salt to taste

INSTRUCTIONS

1. Heat the olive oil in a large stockpot or saucepan over low heat. Add the onions and cook slowly, stirring frequently, until caramelized, 30 to 40 min. Add the garlic and cook for an additional 10 min.

2. Add the red tomato salsa, stock, chipotle chile, and salt. Bring to a boil, reduce to a simmer and cook, uncovered for 20 minutes. Stir in the fried tortilla strips and simmer until the strips soften.

3. Remove and discard the whole chipotle chile. Ladle soup in serving bowls and top with cilantro, a few chunks of avocado and panela cheese, a dollop of sour cream, and a lime wedge. Serve hot.

NOTE:

Yields: 1.5 quarts

To make the red tomato salsa:

2 tablespoons canola oil

1 medium onion, thinly sliced

4 cups diced, canned Italian plum tomatoes

1 cup tomato juice

2 cloves garlic

1 large jalapeño chile, stemmed, seeded if desired

1 teaspoon salt

INSTRUCTIONS

1. Heat the vegetable oil in a medium skillet over moderate heat. Cook the onions until soft, about 10 min. Transfer to a food processor fitted with a metal blade or a blender.

2. Add the remaining ingredients and puree, in batches if you are using a blender, until smooth. Pour into a saucepan and bring to a boil, reduce to a simmer and cook uncovered for 20 min. Season to taste then set aside to cool. Keep refrigerated for up to 3 days.