Sopa de tortilla
Ingredients:
- 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.