Wolfgang Puck's Tortilla Soup

I love this recipe!! For the most part it is perfect for my taste but I have change it a bit.

Ingredients:
2 fresh ears of corn (in season is best!) or one box frozen organic corn
1 small onion peeled and quartered
1 medium size shallot peeled and halved
6 cloves garlic
1 jalepeno seeded
2 T vegetable oil
3 corn tortillas cut into one inch squares (I love the handmade corn tortillas by Le Tortilla Factory
4 or 5 medium size ripe to tomatoes or if not in season, 1 large can of organic diced tomatoes (I don't drain but if not organic I would)
2 T organic tomato paste
2 T ground cumin
1 T Mexican chili powder
1 T cilantro (optional and only fresh)
2 quarts homemade or organic chicken stock
Kosher salt and freshly ground pepper

Garnishes (optional)
Corn tortillas
1 ripe avocado
Greek yogurt
1 boneless skinless chicken breast cooked
Cilantro

Directions:

1. Scrape corn kernels off cob and set aside (if frozen, thaw, rinse and pat dry) keep corn cobs

2. Put garlic, onions, jalepeno and corn in food processor and pulse until chopped (coarse to medium)

3. In large soup pot heat oil add tortilla squares and stir until slightly crisp (try not to burn them!)


Stir in the vegetables from the processor and coat with the oil. Add the tomatoes, paste, cumin and chili powder and cilantro and simmer about 10 minutes. Slowly pour in the stock, add the corn cobs and cook on low heat until reduced by 1/3. Takes about 30-40 minutes

4. Make tortilla strips....preheat oven to 375 (or 350 convection) while the soup is cooking cut remaining tortillas (I just make the rest of the package (they are great for snacking!) slice tortillas into 1/4 inch or smaller strips, put them  in a large bowl, spray with olive oil Pam toss and repeat 2 or three times until very lightly coated, add cumin to lightly coat the tortilla strips. Put on large cookie sheet (usually takes two) and arrange so they don't overlap. Cook until they just start to curl time varies depending on thickness of tortilla and of slices ..usually takes about 10-12 minutes.

4. Take out the corn cobs and blend in blender in batches. Be careful not to overload the blender.

(Here is what I do, I add hot liquid to the liquid line then with the blender running in add more liquid until the blender is about 2/3 full.)

5. Have a large pot with a large sieve over it and pour the blended liquid into the pot. When you pour in the liquid move the sieve around to maximize the amount of liquid that comes out. You will see a residual or corn skin, discard with each batch.

6. Return to heat and adjust seasoning. I find the longer it sits more flavor appears so be careful not to over season. I do add a good amount of kosher salt and fresh ground pepper. Probably a tablespoon or salt and 2 t pepper....depends on the day :)


7. Serve....I like to add a small spoon of plain Greek yogurt, sliced avocado and tortilla strips. You can also add cheddar cheese and chicken to make a more substantial meal.


8. Bon appetit!