Tortilla Soup-Shared by Chef Vero Palli Marger

Soup. It’s comforting yet light–the ultimate weeknight meal. Easy to prepare, and easier to eat, this Tortilla Soup recipe comes from Vero’s husband’s family, the Margers. Thank you for sharing, Vero!

Tortilla soup (prepared and garnished by Chef Vicky)

Tortilla soup (prepared and garnished by Chef Vicky)

What you’ll need:

  • 1 tbsp. oil
  • 1/2 onion
  • 1 clove of garlic
  • 4 cups of chicken broth
  • 16 oz. can of stewed tomatoes
  • 15 oz. tomato sauce (can substitute some diced tomatoes and some sauce)
  • 12 oz. can corn
  • 1 tsp. cumin
  • cracked pepper
  • two zucchinis
  • Boiled and shredded chicken (for topping)

Garnish options:

  • avocado
  • cilantro
  • tortilla chips
  • sour cream

How to make it:

  1. Brown the oil, onion and garlic.
  2. Add the 4 cups of chicken broth.
  3. Add the tomatoes, tomato sauce, corn, cumin pepper and zucchini.
  4. Let it simmer for 15-20 minutes
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Curry Carrot Soup-Shared by Chef Sasha

“Now that I’ve told you most of my culinary secrets you know I’m more of a creep on the internet rather than a chef (this one is brought to you via your highness Rachel Ray), but anywho, here goes another one….”- Sasha

Curried Carrot Soup (6 servings)

What you’ll need:

  • 1 tablespoon extra virgin olive oil, 1 turn of the pan
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 1/2 pounds packaged baby carrots, from produce section
  • 6 cups chicken stock, available on soup aisle
  • 1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder (curry powder is what I have… thank you, Trader Joes)
  • 1/4 to 1/2 teaspoon ground cayenne pepper
  • Coarse salt

How to make it: (Original)

Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed. Transfer processed soup into a large bowl as you work to make room for more soup in the food processor. Return completed soup to the soup pot and place back over low heat. If the soup is too thick, add remaining stock, up to 2 cups, to achieve desired consistency. Adjust seasonings.

How to make it with ALTERATIONS a la Sashie:

I used whole carrots because they are cheaper and I heard baby carrots are soaked in lye or chlorine as a preservative and whole carrots were on sale for 75 cents but I digress. If you follow the recipe after blending the carrots/onions what you will get resembles mashed potatoes more than soup and you will have to add more chicken broth/water and seasonings to taste. Beware when using chicken bouillons or broth, the first time I made this was with chicken bouillon which was very very salty and I had to dilute it later with water which was OK because it gave the desired soupy consistency. The second time I got chicken bouillon packets that were low sodium and after diluting the carrot/onion mash I had to re-season everything to taste because I felt it was a bit bland. Also, I don’t even have cayenne pepper and I’m cheap so I used chile powder, paprika, and red pepper. It works.