Once again, a recipe from 101cookbooks. I think this was the first recipe I made of hers, and it’s a favorite. Now that we have access to corn tortillas again (through mex-al.de), I can make it as much as I want.
In the interest of full disclosure, I have to confess that I add chicken to this vegetarian soup (usually braised breast meat) and use chicken broth rather than the vegetable broth the recipe calls for.
I highly recommend adding some of the suggested fixin’s (goat cheese, lime, sun-dried tomatoes, avocado)—the lime especially.
The most popular part of this recipe is definitely the tortilla strips. That blurry motion you see in the photo is due to little hands grabbing strips while I photographed them.
It’s really handy to have a stick blender for soups. How did I get by without one before? The converter I have to use for the stick blender is shared with my sewing machine, way down our long hallway, so there’s lots of running back and forth for two of my favorite activities (sewing and soup-making).
If you like 101 cookbooks, you might want to know that she has a new book coming out and has offered, in advance of publication, a downloadable mini-sampler book on her website. Cool!
I’m currently reading Barbara Kingsolver’s Animal, Vegetable, Miracle and sort of missing my garden back in North Carolina. Not that I was a very successful vegetable grower. I guess I’ll have to try some tomatoes on the balkon and of course visit our many nearby farmer’s markets.
In the whole food vein, loved this post by Holly Ramer of stitch/craft—about her family covering the South Beach Food and Wine Festival. There’s a picture of her young son interviewing Jamie Oliver. Holly’s got some other great stuff on her blog, including quite a few tutorials. I especially like the gifts she makes, in particular children’s book-related gifts like those here.