Sunday, November 13, 2011

SALMAGUNDI RESTAURANT SOPA DE TORTILLA


SALMAGUNDI RESTAURANT SOPA DE TORTILLA

Servings: 6-8 3 pounds chicken pieces 4 quarts water 1 teaspoon celery seeds 1 teaspoon whole black peppercorns 2 garlic cloves, peeled 1 (1-pound) can whole peeled tomatoes, undrained 1 onion, cut into 1-inch pieces 1 green pepper, cut into 1-inch squares 3 sprigs fresh cilantro 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly ground white pepper 1 garlic clove, minced 1 (10-ounce) package frozen corn 4 green onions, coarsely chopped Salt 1 cup cooked rice 2 teaspoons minced fresh parsley TO SERVE: Place tortilla chips and cheese in bowl, ladle soup on top
Combine chicken and water in stockpot. Add celery seeds, peppercorns and garlic tied in small cheesecloth square. Cover and bring to boil, then reduce heat and simmer until chicken is tender, about 45 minutes. Remove chicken from broth and let cool. Strain broth and return to stockpot. Add tomatoes, onion, green pepper, cilantro, cumin, cayenne pepper, white pepper and minced garlic; cover and simmer 30 minutes. Add corn and green onion and simmer 10 minutes more. Season with salt to taste. Meanwhile, skin and bone chicken. Dice meat into 1-inch pieces. Add to broth with rice and parsley and heat through. TO SERVE: Ladle into warm bowls and garnish with tortilla chips and cheddar cheese

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