recipes@decwrl.UUCP (06/20/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE TORTILLA-SOUP SPV "18 Mar 86" 1986 .RZ "TORTILLA SOUP" "A spicy soup with cheese, tomatoes, and corn" This is a recipe from Salmagundi, a San Francisco soup restaurant chain. .IH "Serves 12" .IG "3 lbs" "chicken pieces" "1.5 kg" .IG "16 cups" "water" "4 l" .IG "1 tsp" "celery seed" "5 ml" .IG "1 tsp" "black peppercorns" "5 ml" .IG "2" "garlic cloves," peeled .IG "1 lb" "canned whole peeled tomatoes" "500 g" (do not drain\(emreserve the liquid) .IG "1" "onion," cut into .AB "\(12-inch" "1-cm" pieces. .IG "1" "green pepper," cut into .AB "\(12-inch" "1-cm" pieces. .IG "3" "sprigs fresh cilantro" .IG "\(12 tsp" "ground cumin" "2.5 ml" .IG "\(14 tsp" "cayenne or chili powder" "2.5 ml" .IG "\(14 tsp" "ground white pepper" "1 ml" .IG "1" "clove garlic," minced .IG "10 oz" "frozen corn" "300 g" .IG "4" "green onions," coarsely chopped .IG "" "salt" .IG "1 cup" "cooked rice" "180 g" (cook .AB "3 oz" "75 g" of raw rice to get that much cooked rice) .IG "2 tsp" "minced parsley" "10 ml" .IG "4 oz" "tortilla chips" "100 g" .IG "\(12 lb" "grated cheddar cheese" "200 g" .PH .SK 1 Combine chicken and water in stockpot. Add celery seed, peppercorns and garlic tied in cheesecloth. Cover, bring to a boil, reduce heat and simmer for about 45 minutes. .SK 2 Remove chicken from broth and let cool. Strain broth and return to pot. .SK 3 Add tomatoes, onion, green pepper, cilantro, cumin, cayenne, white pepper and garlic. Cover and simmer 30 minutes. .SK 4 Add corn and green onion. Simmer 10 minutes. While this is cooking, skin and bone the chicken pieces and cut the meat into bite-size pieces. .SK 5 Add salt to taste. Add the chicken, rice and parsley to the broth, and heat through. .SK 6 Garnish each bowl with a few crisp tortilla chips (homemade are best, or those made in a homemade style) and some grated cheddar cheese. .NX I usually make this with leftover chicken. You don't actually need a whole chicken worth\(emeven a small amount will do. In this case, I use a mixture of chicken broth and water (about 2/3 chicken broth) for the liquid. .SH RATING .I Difficulty: easy. .I Time: 2 hours, most of it simmering. .I Precision: approximate measurement OK. .WR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto CA hplabs!oday