Dec 12 Mexican Christmas Soup

MEXICO CELEBRATES CHRISTMAS WITH WONDERFUL MUSIC AND EQUALLY WONDERFUL FOOD

Ingredients

• Avocado Cream

  • 1/2 cup (125 mL) prepared guacamole
  • 1/2 cup (125 mL) sour cream

• Soup

  • 3 large red bell peppers, halved lengthwise and roasted
  • 1/4 cup (60 mL) canola oil
  • 1 large red onion, fine julienne
  • 3 yellow or orange peppers, finely diced
  • 1/4 teaspoon (1 mL) cumin
  • 1/2 teaspoon(2 mL) oregano
  • 1/2 teaspoon (2 mL) ground cinnamon
  • 1/4 teaspoon (1 mL) hot sauce
  • 6 cups (1.5 L) chicken broth
  • Juice of 2 large oranges
  • 1/2 teaspoon (2 mL) orange zest
  • 1/4 cup (60 mL) canola oil
  • 3 corn tortillas, cut into 1/2″ (1.3 cm) wide strips
  • 1 cup (250 mL) Avocado Cream
  • 1/4 cup (60 mL) coarsely chopped cilantro

Directions

Avocado Cream:
Combine guacamole and sour cream, mixing well. Cover and reserve until needed.

Soup:
Dice roasted bell peppers and reserve. Heat oil in a Dutch oven over low heat. Add onions and raw pepper. Cook and stir until the onions are soft and transparent. Add roasted peppers and spices, stirring well. Add broth and bring to a boil. Reduce heat to medium-low and simmer for 25 minutes, stirring occasionally. Stir in the orange juice and zest, and simmer about 5 minutes longer. Cool soup to room temperature. Purée soup in a food processor or blender in batches until smooth. Return
soup to pot.

Heat the second portion of oil in a large skillet over medium-high heat. Add a quarter of the tortilla strips and fry briefly. Drain strips on paper towels and finish frying the remaining strips. To serve, heat soup and ladle into bowls. Top each serving of soup with 1 tbsp (15 mL) of Avocado Cream (or more to taste). Finish with a scattering of tortilla strips and a sprinkle of chopped cilantro.

Credit: Judy Schultz