Mexican: Tortilla Soup 14 by Recipe Cottage

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	Tortilla Soup 14

		Tortilla Soup Tlaxcalteca 6 cups garlic broth 5 corn tortillas 10 oz mozzarella cheese 1/2 red onion 1 1/2 cup pureed fresh tomatoes 1/2 cup light cream paprika fresh chili sauce Cut tortillas into strips, and fry in hot oil until crisp. Drain on paper towels. Cut cheese into 3/8" cubes, peel and slice the onion, and cut the slices into 1" lengths. Add onions, tomatoes, and cream to hot garlic broth. Simmer 15 minutes, then season with paprika and chili sauce. Serve with tortilla strips and cheese cubes. Garlic Broth peels from 7 large brown potatoes 1 large onion 2 carrots 1 stalk celery 2 qts water 1 large sprig parsley 1 1/2 Tbsp olive oil 1 bay leaf 1/4 tsp dried whole thyme pinch of sage salt and pepper to taste 1 full head of garlic dash of Tabasco dash of lemon juice Scrub potatoes and peel 1/4" thick. Quarter the onion and cut up carrot and celery. Break up the garlic head, and peel the cloves. Combine all ingredients and simmer for 1 1/2 hours. When done there should be about 6 cups of broth. For a clear broth, strain out the vegetables. For a thin puree, fish out the celery, garlic, and bay leaf, then sieve the rest.