Mexican: Tortilla Soup 05 by Recipe Cottage

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	Tortilla Soup 05

		Vegetarian Tortilla Soup 5 to 6 large red-ripe tomatoes or 8 to 9 plum tomatoes or more oil 1 large onion 1 to 2 carrots (grated) 1 stalk celery 2 to 4 cloves garlic 1 big bunch cilantro 1/2 to 1 green jalapeno 2 tablespoons veggie bullion cumin to taste oregano to taste salt to taste sweet or half-sharp paprika to taste 1 small bag froze sweet corn or two fresh cobs about six corn tortillas 2-3 limes Fry onions til they soften and start to brown. Add garlic, but don't let it brown. Add minced jalapeno, grated carrot and diced celery. Cook a little. Chop tomatoes and throw in the pot. Salt them and sautee til they start releasing juices. Add water to cover, along with corn (if you use whole cobs, cut the corn off, add this and also add the cobs -they're full of sweet flavor. Fish them out later). Grind the cumin seed and add it to taste, along with the oregano, bullion, paprika. When the soup seems to be blending flavors well, add the finely chopped cilantro and cook only for a few minutes more. Chop the tortillas in long strips. Some cookbooks deep fry them at this point - I think this is unneccessary and adds lots of oil. Drying them in the oven is nice, but also unneccessary. Salt to taste, then add the lime juice to taste. Put a good handful of tortillas in each bowl and ladle soup over. Let it sit for half a minute, then serve.