Tortilla Soup (v)

Roma Tomatoes 10 lbs, Yellow Onion 2 each, Celery 1 bunch, Leeks 3 each, Fennel 1 each, Garlic Cloves 1 cup, White Wine 2 cups, Vegetable Stock 2 gallons, Cumin 2 tbsp, Coriander 1 tbsp, Chile Powder 3 tbsp, Cilantro 1 bunch, Corn Tortillas 1 dz, Black Beans 1 small Can, Corn 6 ears, Avocado 6 each, Lime 6 each

Comments

The soup was very well balanced, though I think adding more powerful flavors by using more of the spices, or adding any umami components would have made it stand out more

Prep

Prepare tomatoes by roasting whole on baking tray with oil and salt, and pureeing once roasted.

Prepare white mirepoix by roughly chopping celery, leeks, onion, and fennel and softening with whole garlic cloves lightly smashed in rondeau.

Add spices and cilantro and deglaze with white wine and let reduce before adding in tomato puree and stock before letting simmer.

While simmering, fry tortillas in oil and add to rondeau once crisp, puree all the soup in the pan until very smooth, add in stock as needed to thin the soup and the juice of limes.

Serve with beans and sliced avocado to taste.