Recipe of the Week!

October 11, 2010

Next week the Mouse House Kitchen will be one year old, and up to this point, I’ve been lucky in that no one has told me to “keep my day job.”  Unfortunately my day job is the one that pays the bills, and if you’ve noticed the lack of posts on the blog lately, my day job is to blame.  Sporadic posts will be the norm until the end of the month, so thanks for bearing with us here.  But today at least, I present a marvelous Recipe of the Week for a delicious soup, perfect for the cool weather.  It’s from the California Pizza Kitchen of all places, but it’s delightfully pizza-free.  I’ve made two versions of this soup; the way it’s listed here, which is great; but I’ve also made it without pureeing it, leaving it chunky-style, and that way is great too, so you pick.  The flavors are terrific; adjust the spiciness by leaving the jalapeno seeds in or out.  Substitute veggie broth for the chicken stock and it’s a vegetarian delight.  Enjoy!

CPK’s White Corn Tortilla Soup

(serves 4)

3 tablespoons olive oil

1 ½ seven-inch corn tortillas, cut into 1-inch squares

1 ½ tablespoons minced fresh garlic

2 tablespoons minced white onions

1 ½ teaspoons minced jalapeno peppers

1 lb. white corn kernels

1 ½ lbs. plum tomatoes, chopped

1/3 cup tomato paste

2 ½ teaspoons ground cumin

1 tablespoon kosher salt

1/8 teaspoon white pepper

½ teaspoon chili powder

1 ½ cups water

1 quart chicken stock

2 cups shredded cheddar cheese

½ cup chopped fresh cilantro

Corn tortilla chips, crushed (optional garnish)

Over medium-high heat, fry tortilla squares in olive oil until they begin to crisp and turn a golden yellow. Add garlic, onion and jalapeno; cook 1 to 2 minutes, until onion becomes translucent. Add half the corn along with all other ingredients (except cheese, cilantro and chips), reserving other half of corn to be added at the end. Bring the soup to a low, even boil. Boil for 5 minutes. Remove soup from heat. Use a hand-held propeller blade processor to process in batches to the consistency of a course puree. (You can also process in batches in a blender). Return the soup to the burner and add the reserved corn. Bring the soup to a boil once again being extremely careful to avoid scorching or burning the soup. Serve, garnished with crushed corn tortilla chips, cilantro and sharp cheddar cheese.  Eat!


One comment

  1. I’m printing this and can’t wait to make it. Can’t tonight though as it is 90 degrees today.

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