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La Belle Cuisine - More Soup Recipes
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Smoky Shrimp, Hominy
and
Tortilla Soup
 
"Of soup and love, the first is
best."
- Spanish Proverb
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La Belle Cuisine
Smoky
Shrimp, Hominy and
Tortilla Soup
Bon Appétit
November
2000
Bon Appetit One Year Subscription
Makes 10 servings
The tortilla strips
need to dry overnight,
so begin making this one day ahead.
Four
5-inch-diameter corn tortillas,
halved, cut into thin strips
2
tablespoons olive oil
1
cup finely chopped onion
1
cup finely chopped carrot
1/2
cup finely chopped celery
6
garlic cloves, minced
1/2
teaspoon dried oregano
7
cups canned low-salt chicken broth
[or homemade
chicken stock]
Two
15-ounce cans golden
hominy, drained
1/3
cup canned crushed tomatoes
with added purée
2
teaspoons chopped canned
chipotle chilies*
1
pound uncooked small shrimp,
peeled, deveined
1/2
cup chopped fresh cilantro
Lime
wedges
Spread
corn tortilla strips in single layer on paper towel. Let tortilla strips
stand at room temperature overnight to dry.
Heat
olive oil in heavy large pot over medium heat. Add chopped onion, chopped
carrot, chopped celery, minced garlic and dried oregano. Sauté
until
vegetables are crisp-tender, about 10 minutes. Add chicken broth,
golden
hominy, crushed tomatoes and chipotle chilies; bring to simmer.
Reduce
heat, cover and simmer 30 minutes. Season to taste with salt
and pepper.
(Soup can be prepared 3 days ahead. Cool slightly. Re-
frigerate soup
uncovered until cold, then cover soup and refrigerate.)
Bring
soup to simmer over medium heat. Add shrimp and cook until
opaque in
center, stirring occasionally, about 3 minutes. Stir in chopped
fresh
cilantro. Divide soup among 10 soup bowls. Top soup with dried
tortilla
strips, dividing equally.
Serve soup, passing lime wedges separately.
*Chipotle chilies canned in a
spicy tomato sauce, sometimes
called
adobo, are available at Latin American
markets, specialty
foods stores
and some supermarkets.
Featured Archive Recipes:
Crabmeat and Corn Soup
Shrimp Soup with Crisp Tortilla Strips
Shrimp, Zucchini and Red Pepper Busque
Smoke-Scented Broth with Ravioli
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