Sopa de tortilla

Posted by adm On March - 30 - 2012

How to cook Sopa de tortilla


  • 1 cup (200g) dried kidney beans
  • 6 large ripe tomatoes
  • 1 long fresh red chilly, sown, coarsely sliced
  • 1 red onion, coarsely shredded
  • 1L (4 cups) chicken strain
  • 2 corn cobs, husk and silks removed
  • 2 tbs lime succus
  • 2 tbs olive oil
  • 2 corn tortillas, dig 2cm-thick strips
  • 50g feta, crumbled
  • 1 ripe avo, halved, stoned, raw, coarsely sliced
  • 1/2 cup coriander leaves
  • Lime wedges, to dish

How to:

  • Place kidney beans in a large bowl and cover with plenty of cold weewee. Set aside overnight to sop.

  • Drain beans and place in a saucepan. Cover with water and place over high rut. Bring to the moil. Cook for 30 minutes or until tenderise. Drain swell.

  • Lag, use a small knife to cut a shallow cross in the base of each tomato. Blanch tomatoes in boiling water for 10 seconds. Use a slotted spoon to transfer to a bowl of cold water to sang-froid. Remove skins. Coarsely chop and place in a food processor with chilli and onion and process until almost smoothen. Transfer to a saucepan and place over medium heating. Falsify, stirring occasionally, for 10 minutes or until mixture thickens slimly. Add stock and bring to a simmer. Cook for a promote 10 minutes or until soup thickens slimly.

  • Use a little, sharp knife to cut kernels from corn cobs. Add beans, corn and lime juice and stir to compound. Bring to a simmer. Taste and season with saltiness, pepper and extra lime succus, if desired.

  • Heat oil in a frying pan over high rut. Add one-third of the tortilla and cook until golden and toast. Transfer to a plate lined with paper towel. Repeat in 2 more batches with remaining tortillas.

  • Combine the feta, avocado and coriander in a small stadium.

  • Ladle the soup among serving bowls. Top with the avocado mixture and serve with the tortillas and lime wedges.

  • You will need to start this recipe one day in progress.

  • Comments are closed.