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J Lynne 2006 Chardonnay Russian River Valley and Tortilla Soup

Presented by: Tina and Paul Cuneo

Tortilla Soup

2 Tablespoons vegetable oil
½ Yellow onion, diced
2 garlic cloves, minced
1 ½ Cups Red Salsa
5 cups chicken stock or vegetable stock
Corn tortilla chips or strips (purchased or make your own)

In a saucepan over medium heat, warm the vegetable oil. Add the onion and cook until soft and translucent. Add the garlic and cook 1-2 minutes more. Add the Red Salsa and stock and bring to a boil. Reduce heat to simmer, uncovered for about 20 minutes.

Ladle the soup into bowls and let your guests add the garnish.


Garnishes:
Chopped fresh cilantro
Lime wedges
Sour cream
Mozzarella cheese- shredded
Diced avocado
Diced tomato
Chipolte Crema:
½ cup sour cream
1 tsp chopped chipotle peppers in adobo sauce
1/8 tsp salt
blend all ingredients in a food processor or blender

Red Salsa

2 Tablespoons vegetable oil
1 yellow onion diced
2 cloves garlic chopped
2-3 canned chipotle peppers in adobo sauce (ok to freeze the rest for another day)
2 cups (12oz) canned plum (roma) tomatoes with their juices.

In a saucepan over medium heat warm the oil, add the onion and sauté until soft. Add the garlic and chipotle pepper and cook 2 minutes more. Add the tomatoes with juice, reduce heat to low. Cook, stir and break up the tomatoes for the next 10-15 minutes.

Let the sauce cool slightly, then transfer in batches to a blender and puree until smooth.

Other uses:

Dip for chips when chilled
Topping for enchiladas
Sauce for chili rellenos
Key flavoring for soup, rice or stews