in a crisp, roasted tortilla bowl
3 medium Maui onions, sliced
1 Tbs. butter, lightly salted
1 tsp. garlic, minced
1/4 tsp. alaea salt (red Hawaiian salt)
1/4 tsp. ground coriander seed
1/4 tsp. white pepper
2 bay leaves
3 qts. chicken stock
6 oz. corn tortilla chips
2 Tbs. sour cream
2 flour tortillas, roasted into bowl shapes
1 oz. tequila (optional)
Melt butter in medium pot.
Add garlic and sliced Maui onions. Cook until tender (10 minutes), stirring frequently.
Deglaze pan with tequila.
Add salt, pepper, spices, 2 qts. of chicken stock.
Simmer.
Put remaining stock (1 quart) in another pot.
Add tortilla chips, bring to poil. Cook until disssolved, then puree in food proessor with sour cream.
Incorporate into soup mixture.
Simmer for 10 minutes and serve in a roasted tortilla ’soup bowl."
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