Recipe: Marilee's Tortilla Soup

MARILEE'S TORTILLA SOUP

2 tablespoons olive oil
1 medium onion, chopped
4 to 6 garlic cloves, minced
2 tablespoons all-purpose flour
1 quart warm low-sodium or homemade chicken broth
Salt
1 medium tomato, peeled, seeded, and pureed (or 1/2 cup canned tomato puree)
1 to 4 tablespoons hot sauce, depending on your taste
FOR THE TORTILLA STRIPS:
1/2 cup vegetable oil (corn, safflower, or other oil - not olive oil)
About 40 tortilla strips (stale tortillas are best, since they will absorb less oil)
TO SERVE:
1/4 cup chopped fresh cilantro (for garnish)
1/4 cup chopped avocado (for garnish)
1/4 cup Monterey Jack cheese (use the large holes of the grater) (for garnish)
1 lime, cut into 4 wedges

TO PREPARE THE SOUP:
Heat the olive oil in a soup pot over medium heat. Add the onion and garlic and saute until they soften, about 5 minutes.

Add the flour and stir to coat the vegetables. Continue cooking, stirring all the while to prevent scorching, for 3 to 5 minutes, or until the flour begins to brown.

Add the broth, 1 cup at a time, stirring as you pour it in. Season with salt to taste. Turn the heat down to medium-low and allow the soup to simmer for a few minutes.

Add the pureed tomato and hot sauce. Stir to combine well and continue cooking for 20 to 30 minutes.

TO PREPARE THE TORTILLA STRIPS:
Meanwhile, heat the vegetable oil in a small skillet over high heat until it is very hot. You can test if the oil is ready by placing 1 tortilla strip in the oil. If it bubbles violently, carefully place all the tortilla strips in the oil. Fry until they are golden brown. Use a slotted spoon to transfer the strips to paper towels to drain.

TO SERVE:
Divide the soup among four bowls. Garnish each bowl with 1/4 of the tortilla strips and 1 tablespoon each of the cilantro, avocado, and cheese. Serve with a lime wedge.

Servings: 4
Adapted from source: At Mesa's Edge: Cooking and Ranching in Colorado's North Fork Valley by Eugenia Bone