Ok...tried another new recipe. I was skeptical of this one, but it turned out pretty good.
Corn and Salsa Tortilla Soup
from August issue Everyday with Rachel Ray (pg 85)
3 poblano chiles
6 corn tortillas, halved then cut crosswise into 1/2-inch-thick strips
3 tablespoons vegetable oil
1 teaspoon ground cumin
Salt
6 ears fresh corn, kernels scraped from the cob, or two 10-ounce boxes frozen corn kernels
1 red onion, chopped
3 cloves garlic, chopped
Pepper
One 32-ounce container (4 cups) vegetable broth
One 14.5-ounce can fire-roasted diced or crushed tomatoes
1 avocado, chopped
1 lime, halved
2 tablespoons cilantro leaves
1/4 cup sour cream
1. Preheat the broiler. Broil the poblanos until blackened, 10 minutes. Transfer to a bowl, cover and let cool. Peel, seed and chop the poblanos.
2. Preheat the oven to 400°. On a baking sheet, toss the tortilla strips with 1 tablespoon oil and the cumin. Bake until golden, about 10 minutes; season with salt.
3. Meanwhile, in a large, deep skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the corn and cook until charred at the edges, 10 to 12 minutes. Add the red onion and garlic, season with salt and pepper and cook until the onion is softened, about 5 minutes. Stir in the broth, tomatoes and poblanos.
4. Divide the tortilla strips among 4 soup bowls. Add the avocado and a squeeze of lime juice. Ladle the soup over the avocado. Top with cilantro; serve with the sour cream.
Ok, Blake didn't love it much...but he didn't hate it..and considering he's a very picky eater...that's HUGE!!
Mallorye liked it, but didn't love it.
Quentin loved it! Which is also huge, considering this is a vegetarian recipe!
