I have 2 that we really like.
Tortilla Soup - This makes 8 servings, but could be cut in half...I'd still use the whole squash & whole can of black beans as we like them in the soup.
2 Tbl oil
8 cloves garlic
4 - 6 c stock
2 c tomato puree
2 c water
1/4 tsp salt
1/4 tsp pepper
2 tsp cumin
1 tsp chili powder
1 tsp Worcestershire sauce
1/8 tsp hot sauce - scant!!
8 tortillas
4 Tbl flour
1/2 c water
1 tomato, chopped
1/2 tsp cilantro, chopped
1 yellow squash, diced
1 lb chicken
1 carrot, cut into coins
1 bag corn
1 can black beans
Sauté garlic in oil until soft. Add stock, puree, water, salt, pepper, cumin, chili powder, Worcestershire & hot sauce; bring to low boil. Reduce heat & simmer 20 minutes. Cut tortillas into strips, spray with oil & bake at 400ºF about 5 minutes, or until golden brown. Sprinkle with salt if desired. Thoroughly mix flour & water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken, vegetables & cilantro; simmer 5 more minutes. Pile tortilla strips into a "haystack" on soup. Garnish with freshly chopped cilantro, shredded cheddar & a squeeze of lime juice if desired. Serves 8
The other that we really like is this one. Again, it makes 8 servings & could be cut in half. We don't use heavy cream for anything & I made it with 1½ c whole milk, 1 c 2% milk and ½ half & half (swiped it from DH's coffee supply.)
GINGER CARROT SOUP
from Boma, AKL
Yield: 8 servings
1 lb Carrots, chunky cut
2 c Water
2 c Heavy Cream
1 c Milk
2 oz American Cheese, sliced or shredded
½ oz Ground Ginger (fresh ONLY)
2 oz Sugar, adjust as needed
Roux:
2 oz butter
2 oz flour
In pot cook carrots in water, sugar, and ginger. Let simmer until carrots are soft. Using a beurre mixer, puree until smooth.
To make a roux, melt the butter in a small sauce pot, slowly add the flour to make a paste. Cook until incorporated. Remove from heat and set aside.
Add heavy cream and roux. Cook until soup is hot and slightly thick. Add American cheese and let simmer until cheese melts. Adjust seasoning.
