Martha Rose Shulmans Tortilla Soup Food

TORTILLA SOUP WITH ROASTED CAULIFLOWER 'RICE'

Steps:

• Preheat oven to 425 degrees. Line a sheet pan with parchment. Lay cauliflower on its side and, using a sharp chef's knife, shave off thin slices of the top of the florets so that the cauliflower falls apart into ricelike bits. Shave enough to acquire 3 cups cauliflower "rice." The volume will reduce quite a lot after roasting. Place on parchment-covered baking sheet and toss with 2 tablespoons olive oil, salt to taste, and 1 teaspoon chipotle powder or chili powder. Place in oven and roast for 15 to 20 minutes, stirring every 5 minutes, until cauliflower is thoroughly tender and some bits are lightly colored but not burnt. Remove from oven and set aside.
• Meanwhile, heat remaining olive oil in a heavy soup pot over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and chili powder and stir together for a minute, then add garlic and continue to cook, stirring, for another minute, until fragrant. Add tomatoes, stir well to deglaze bottom of pot, and cook, stirring often, until tomatoes have cooked down and smell fragrant, about 10 minutes. Add salt to taste. Add stock or broth, bring to a simmer, cover and simmer over low heat for 30 minutes.
• While soup is simmering, toast tortilla strips in batches in microwave. Place in a single layer on a plate and microwave at full power for 1 minute. Turn strips over and microwave for another minute. Repeat if necessary for 30 seconds, or until crisp and light brown. Set aside.
• Using an immersion blender, blend soup until smooth. Bring back to a simmer and stir in cilantro. Simmer for 1 minute. Taste and adjust salt. Stir in lime juice.
• Distribute toasted tortilla strips and cauliflower "rice" among soup bowls and ladle in the soup. Top with crumbled cheese and serve.

MARTHA ROSE SHULMAN'S TORTILLA SOUP

Steps:

• Heat 1 tablespoon of the oil in a heavy soup pot over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add 1/2 teaspoon salt and the chili powder and stir together for a minute, then add the garlic and continue to cook, stirring, for another minute, until fragrant. If the pan seems dry and the ingredients look like they may scorch, add the remaining oil. Add the tomatoes and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes. Add salt to taste. Add the garlic broth, bring to a simmer, cover and simmer over low heat for 30 minutes.
• While the soup is simmering, toast the tortilla strips in the microwave. Place as many as will fit in a single layer on a plate and microwave at full power for 1 minute. Turn the strips over and microwave for another minute. Repeat if necessary for 30 seconds, or until crisp and light brown. Set aside. Repeat with remaining tortilla strips.
• Using an immersion blender, blend the soup until smooth. Bring back to a simmer and stir in the cilantro. Simmer for 1 minute. Taste the broth and adjust salt. Add cayenne if you want more heat. Stir in the lime juice.
• Distribute the toasted tortilla strips among soup bowls and top with the grated or crumbled cheese. Ladle in the soup. Garnish with cilantro and serve.