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tortilla-soup recipe

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 
 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