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What I’ve enjoyed recently …
In Bloom, Saint Paul sports
the largest open hearth in North
America. Everything is cooked
in the hearth or wood-fired oven.
Order the venison tartar and
pheasant boudin blanc. Cocktails
are amazing.
928 7th St W
Saint Paul MN 55102Favorite Places, Barcelona
Favorite Places, Bourgogne
Favorite Places, California
Favorite Places, New York
Favorite Places, Paris
- 142 Crêperie Contemporaine
- Ambassade d'Auvergne
- Aux Merveilleux de Fred
- Benoit
- Bread and Roses
- Breizh Café
- Café Constant
- Chez Janou
- Chez Loulou
- Chocolate Directory, Paris
- Christian Constant
- Du Pain et Des Idées
- Jean-Charles Rochoux
- Jean-Paul Hevin
- La La Pâisserie by Cyril Lignac
- La Maison du Chocolat
- La Tuile a Loup
- Le Chardenoux
- Le MaZenay
- Paris Flea Markets
- Patrick Roger
- Popelini
- Pozzetto
- Stohrer
- Thiercelin
Favorite Places, Provence
Favorite Places, Twin Cities
Favorite Links
- Alice Medrich
- Andrew Zimmern
- Artisan Bread in Fine Minutes a Day
- B.T. McElrath Chocolatier
- Baking Obsession
- Cannelle et Vanille
- Chocolate & Zucchini
- Cookography
- Curious Cook
- David Lebovitz
- David Schmit Photography
- Dorie Greenspan
- Eat the Love, Sweets for the Mouth and Mind
- Eat Well Guide
- eatwild
- Far North Spirits
- Farmette
- French Food and Cook
- French Word-A-Day
- Gale Gand
- HiP Paris Blog
- Hiroko's Kitchen
- Hunter Angler Gardener Cook
- Julia Usher
- Le Pétrin
- Nick Malgieri
- Not Without Salt
- Olli Salumeria
- On Rue Tatin
- Paris Breakfasts
- Purple Pitchfork
- Raghaven Iyer
- Robin Asbell
- Sake Story
- Slow Food
- Smitten Kitchen
- Steamy Kitchen Modern Asia
- Suvir Saran
- Taste Spotting
- The Daily Meal
- The Paris Kitchen
- The Perennial Plate
- These Peas are Hollow
- Wedge Community Co-op
- White on Rice Couple
- Zoë Bakes
Tortilla Soup
Here in Minnesota, we just had about another 3-inches of snow fall making this a perfect soup on a cold day.
1 tablespoon vegetable or olive oil
medium yellow onion, ½-inch dice
3 medium carrots, ½-inch dice
1 medium jalapeño chili, seeded and minced
2 garlic cloves, minced
1 to 1 ½ tablespoons tomato paste
1 teaspoon ground cumin
¾ teaspoon chili powder
5 cups homemade or canned vegetable broth or enough to cover vegetables
4 tablespoons chopped fresh cilantro, divided
1 ½ cups chopped tomatoes, fresh or canned if out of season
1-15 ounce can black bean or black soy bean, rinsed and drained
1 medium zucchini, ½-inch dice
1 medium yellow summer squash, ½-inch dice
2 cups cooked chicken, diced (optional)
4 6-inch-diameter corn tortillas, cut into ¼-inch-wide strips
Over medium-low heat, heat large Dutch oven with oil. Add onion and carrots; cover and cook over medium-low heat, stirring often, about 5-7 minutes. Add garlic and jalapeño cook about 30 seconds to 1 minute, being careful not to let the garlic burn.
Stir in tomato paste, cumin and chili powder. Add the stock and 2 tablespoons cilantro; raise the heat and bring to boil. Reduce heat; cover and simmer until flavors blend, about 10 minutes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
Add tomatoes, beans, zucchini, squash (and chicken if using) to soup. Cover; simmer until zucchini and squash are tender, about 10 – 15 minutes and the beans are heated through. Season with salt and pepper.
Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro. Top with the fried tortilla strips and serve.
Photography by David Paul Schmit