TORTILLA SOUP

TORTILLA SOUP
FROM THE JALAPENO CAFÉ

5 garlic cloves peeled 10 Roma tomatoes. cored and quartered
3 tbsp. olive oil
1 large yellow onion, diced
sea salt and black pepper
8 cups chicken stock
1 dried chipolte pepper, stemmed and seeded
¾ lb. tortilla chips
1 bunch (1/2 cup) cilantro leaves
1 avocado, peeled, seeded and diced
½ cup crema (available in Mexican markets
or make your own with recipe below)
2 limes cut in wedges

Place the garlic and tomatoes in blender until smooth. Heat the olive oil in a large stockpot over low heat. Add the onion, salt and pepper and cook, stirring frequently, until pale brown and caramelize, about 10 minutes. Stir in the tomato puree and cook 10 minutes longer, stirring frequently.

Pour in the chicken stock and add the chipolte chili. Bring to a boil, then reduce to a simmer and cook 10 minutes longer until the chips are softened. Remove and discard the chili.
Serve hot with cilantro, avocado, crema, lime wedges and some extra crisp fried tortilla chips for adding at the table.

Yield: 10 servings.

Cream: Whisk 2 cups heavy cream and ¼ cup buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.