Date: Fri, 2 Jun 1995 22:52:04 -0600
From: nanetteb@csn.net
* Exported from MasterCook II *
TORTILLA VEGETABLE SOUP
Recipe By : The Best Pressure Cooker Cookbook Ever/Pat Dailey
Serving Size : 4 Preparation Time :0:00
Categories : Pressure Cooker Soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 corn tortillas, torn into pieces
1 1/2 cups stock or broth
2 medium carrots, bias-cut into 1 1/2" pieces
1 celery ribs, bias-cut into 1 1/2" pieces
2 ears of sweet corn, cut into 4 pieces
1/2 small head green cabbage, cut into 4 pieces
8 oz tomato sauce
1 tsp chili powder
1 scallion
1 jalapeno or serrano pepper
1/3 cup cilantro leaves
4 lime wedges
Combine the tortillas and stock or broth in the pressure cooker. cover the
pressure cooker and bring up to high pressure. Immediately remove from
heat and release pressure. Carefully transfer contents to a blender or
food processor and puree.
Return tortilla puree to the pressure cooker and add carrots, celery,
corn, cabbage, tomato sauce, and chili powder. Cover and bring up to high
pressure. Reduce heat to stabilize pressure and cook 4 minutes. Release
pressure.
Mince the scallion, jalapeno pepper, and cilantro together. Sprinkle some
over each bowl of soup and serve each with a lime wedge.
- - - - - - - - - - - - - - - - - -
NOTES : Through ages and cultures, cooks have found clever uses for
leftovers. In this case, day-old corn tortillas thicken soup broth
and imbue it with their distinct flavor.
kwvegan vegan