Lemon and Tortilla Soup
Ingredients
llas : 2 Tomato: 1 medium onion: 2 medium Green Chillies: 4 Lemon: 1 Saffron: a pinch Vegetable oil: 2 tsps plus for deep frying Vegetable Stocks : 4 cups Salt : to taste Lemon Juice: 1 tbsp Walnuts: 4 Cream: half cup
Method of preparation
1) Cut tortillas in 5 by 1 cm strips. Wash and chop the tomato. Peel, wash and chop the onions. Wash and chop the green chillies. Cut lemon into four. Dissolve saffron in warm water. Shell the walnuts and cut into four.
2) Heat oil in small saucepan and fry tortilla strips in hot oil until brown and crisp. Drain the oil and keep aside. Heat two teaspoons of vegetable oil in a large saucepan, add onions, green chillies and sauté until onion is soft.
3) Add vegetable stock and salt. Cover and simmer for twenty minutes.
4) Add chopped tomato and simmer for another five minutes, then stir in lemon juice, shelled walnut pieces and saffron. Take the soup off the heat.
5) Add fried tortilla strips and cream. Garnish with lemon pieces and serve hot.
TIP – To make vegetable stock boil roughly chopped vegetables like carrots, French beans, onion, leeks, celery, garlic in plenty of water. Once it comes to a boil simmer for 10 minutes. Strain.
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