Spinach Soup Cuauhtemoc
Sopa CuauhtemocCuauhtemoc was a legendary chief in Mexico who is honored by a monument along the Paseo de la Reforma, a major avenue in Mexico City. This recipe is adapted from one by Maria de Carbia of Mexico City, in her book, . Greens of all kinds are used in Mexican soups and stews.
Equipment
- small skillet
Ingrediënten
Makes 4 servings
- ½ cup vegetable oil
- 2 corn tortillas cut into 3⁄4-inch squares
- ½ medium white onion finely chopped
- 2 large garlic cloves finely chopped
- 2 medium tomatoes peeled, seeded, and chopped
- 1 quart chicken stock or canned chicken broth
- 2 cups lightly packed coarsely chopped fresh spinach leaves
- ¼ cup chopped fresh cilantro
- ⅛ teaspoon crushed red pepper
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructies
- In a small skillet, heat the oil until it shimmers.
- Fry the tortilla squares in the hot oil over medium-high heat golden brown and crisp, about 1 minute.
- Drain on paper towels, and set aside.
- Spoon about 2 tablespoons of the same hot oil into a 2-quart saucepan.
- Add the onion and garlic.
- Cook over medium heat until softened, about 3 minutes.
- Add the tomatoes, and cook, stirring, until the mixture is nearly dry, 2 to 3 minutes.
- Add the broth and bring to a boil.
- Add the spinach, cilantro, red pepper, salt, and black pepper.
- Reduce the heat to medium-low and simmer until the spinach is tender and the flavors blend, about 10 minutes.
- Divide the crisp tortilla squares among 4 soup bowls and ladle the hot soup into the bowls.
Notes / Tips / Wine Advice:
Serve at once.
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