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Spinach Soup Cuauhtemoc |
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Serves: 4
Print this Recipe
(Sopa Cuauhtemoc)
Category: Vegetable and Bean Soups
Cuauhtemoc was a legendary chief in Mexico who is honored by a monument along the Paseo de la Reforma, a major avenue in Mexico City. This recipe is adapted from one by Maria de Carbia of Mexico City, in her book, Mexico Through My Kitchen Window. Greens of all kinds are used in Mexican soups and stews.
1/2 cup vegetable oil
2 (6- to 7-inch) corn tortillas, cut into 3/4-inch squares
1/2 medium white onion, finely chopped
2 cloves garlic (large), finely chopped
2 medium tomatoes, peeled, seeded, and chopped
1 quart chicken stock or canned chicken broth
2 cups lightly packed coarsely chopped fresh spinach leaves
1/4 cup chopped fresh cilantro
1/8 teaspoon crushed red pepper
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1. In a small skillet, heat the oil until it shimmers. Fry the tortilla squares in the hot oil over medium-high heat golden brown and crisp, about 1 minute. Drain on paper towels, and set aside.
2. Spoon about 2 tablespoons of the same hot oil into a 2-quart saucepan. Add the onion and garlic. Cook over medium heat until softened, about 3 minutes. Add the tomatoes, and cook, stirring, until the mixture is nearly dry, 2 to 3 minutes.
3. Add the broth and bring to a boil. Add the spinach, cilantro, red pepper, salt, and black pepper. Reduce the heat to medium-low and simmer until the spinach is tender and the flavors blend, about 10 minutes. Divide the crisp tortilla squares among 4 soup bowls and ladle the hot soup into the bowls. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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