Martha Rose Shulmans Tortilla Soup

  1. Heat 1 tablespoon of the oil in a heavy soup pot over medium heat and add the onion.
  2. Cook, stirring often, until tender, about 5 minutes.
  3. Add 1/2 teaspoon salt and the chili powder and stir together for a minute, then add the garlic and continue to cook, stirring, for another minute, until fragrant.
  4. If the pan seems dry and the ingredients look like they may scorch, add the remaining oil.
  5. Add the tomatoes and cook, stirring often, until the tomatoes have cooked down and smell fragrant, about 10 minutes.
  6. Add salt to taste.
  7. Add the garlic broth, bring to a simmer, cover and simmer over low heat for 30 minutes.
  8. While the soup is simmering, toast the tortilla strips in the microwave.
  9. Place as many as will fit in a single layer on a plate and microwave at full power for 1 minute.
  10. Turn the strips over and microwave for another minute.
  11. Repeat if necessary for 30 seconds, or until crisp and light brown.
  12. Set aside.
  13. Repeat with remaining tortilla strips.
  14. Using an immersion blender, blend the soup until smooth.
  15. Bring back to a simmer and stir in the cilantro.
  16. Simmer for 1 minute.
  17. Taste the broth and adjust salt.
  18. Add cayenne if you want more heat.
  19. Stir in the lime juice.
  20. Distribute the toasted tortilla strips among soup bowls and top with the grated or crumbled cheese.
  21. Ladle in the soup.
  22. Garnish with cilantro and serve.

extra virgin olive oil, onion, chili powder, garlic, tomatoes, salt, garlic broth, corn tortillas, cilantro, cayenne, freshly squeezed lime juice, gruyere

Taken from cooking.nytimes.com/recipes/1016509 (may not work)

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