To explore how this basic soup can take on flavors of another cuisine try this Mexican version. If you want to go “all the way,” then drizzle on
In a Heavy soup pot over low heat, slowly sauté the onions and garlic in the olive oil until they are golden brown. Stir regularly to make sure they don’t burn. Add the cumin, coriander, oregano, and chile powder and sauté for 2 to 3 minutes longer, until fragrant. Add the wine and stock and bring to a simmer. Whisk in the masa and continue to simmer for another 15 minutes or so, stirring often. Serve garnished with fried tortilla strips, chopped cilantro, and grated pepper Jack cheese.
If you like with very thinly sliced fried tortilla strips, chopped fresh cilantro leaves, and grated pepper Jack cheese
© 2004 John Ash. All rights reserved.