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Serving One
Amazing Tortilla Soup
Katie H. and Timmy (original recipe)
I've been through Idaho several times. I didn't meet a lot of people there, mostly
mountains and trees, so I can't speak to the attitudes of the people, only to superficially
comment on the scenery, which reminds me of western Montana.
I remember when I first saw the Canadian Rockies on the horizon and it was like a
weird fairytale. The American Rockies didn't strike me quite as hard but it is still
a fun experience, ascending (in Montana) into and across an epic mountain range,
stopping off in funny little valleys each with their own character. And I relate
this because, eventually when you descend, you find yourself in Coeur d'Alene,
Idaho, in civilization again, after your time in the mountains. Probably you
are changed.
When you think of Idaho, economists want me to explain the idea of comparative advantage.
But in all fairness, Idaho takes its role as the U.S. bastion of potato cultivation very
seriously, and I think that's cool.
Today's chefs ran away from the beloved tuber like an offensive stereotype, which is
fine. Katie and Timmy's tomatoey take on the classic no-chicken soup brings in an American Southwest
influence, almost soup-meets-chili, promising to be a great winter warm-up for an easy
midday meal.
Reviewing what I've written, I decided I should include a disclaimer. I romanticized crossing a
mountain range, and most times I've done so have been very enriching experiences. However,
one time was pretty scary driving, bothways, perhaps the closest I've come to death and/or
insanity. So don't go in winter if you aren't ready
for a scare and remember, it may be spring in Eugene, OR but it's still winter in the mountains.
Chickpea Bites
- 1/4 cube No-chicken bouillon
- 1 7.5-oz. can Chickpeas, drained, mashed
Amazing Soup
- 5 small cloves Garlic, chopped
- 2 15-oz. cans Diced tomatoes
- 3/4 cube No-chicken bouillon
Optional Garnishes
- Tortilla chips, whole or crushed
Preparation
To make the chickpea bites: Microwave the water for 45 seconds. Dissolve the bouillon
in hot water, then stir in the
flax seed. In a bowl, combine all remaining ingredients, then add in the flax mixutre, form
into small balls, and
bake on a parchment-lined baking sheet for 40 minutes at 375 degrees, flipping
over the bites halfway.
To make the soup: Saute shallots over medium heat for 2-3 minutes. Add garlic, chili powder,
and cumin and saute 1 minute more. Then add the remaining ingredients, bring to a boil, and simmer
for 30 minutes. Serve with chickpea bites and optional garnishes.
Discussion
Serving Two
I think the important point about this soup is that the garnishes are highly customizable.
This could leave the timid cook with a feeling of helplessness. You may turn to the recipe for
guidance but this is a slightly tricky recipe because the secrets to success are hidden in the
chef bio. For instance, only there will Katie recommend a squeeze of citrus.
For this reason, my first meal of this was good but not the ideal soup-in-the-cave standard of
quality I strive to bring you. You will see, for instance, the tortilla chips have not been crushed
as suggested. I followed Katie's guidance in selecting garnishes for my second meal but chose to go
with the first configuration as the lead photo because I think avocado is totally the way to go
and I ran out 2nd time. I also wanted to prove that you can eat it without avocado if necessary
because really I do have avocado but I'm saving it.
Garnishes
| Serving 1 | Serving 2 |
Vegan Sour cream
Tortilla chips, whole
Avocado, cubed |
Vegan Sour cream
Tortilla chips, crushed
Squeeze of Lemon
Drizzle of Hot sauce |
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Missouri