Aztec Soup

Lorraine Russo

Serves 12

Ingredients:

• 2 cloves of finely chopped garlic
• 2 cups of chopped onion
• 4 cups of chopped tomato (pera or roma)
• 4 tsp. margarine
• 1 cup of your favorite tomato sauce
• 8 cups of rich chicken stock
• 2 tsp. Worcestershire sauce
• 1/2 tsp. white pepper
• 1 tsp. sugar
• 24 corn tortillas cut into 3/8 strips and fried in hot oil until crisp.
• 1/2 pint sour cream
• 6 ripe avocadoes
• 1/2 cup chopped onion
• 1 cup of white crumbly fresh mexican style cheese

Preparation:

Brown garlic, onion and tomato with margarine in a stock pot. Add tomato sauce, chicken stock, pepper, sugar and Worcestershire sauce. Simmer for 1 hour. To assemble soup put a handful of tortilla strips in a large open soup bowl, top with 4 or 5 thin avacado wedges, chopped fresh onion and Mexican ranch style crumbly cheese. Ladle in hot soup and top with a spoonful of sour cream.

Buen Provecho

Menu by The Nueva Posada’s former Executive Chef – Lorraine Russo