Total Steps
3
Ingredients
16
Tools Needed
3
Related Article
http://shabscuisine.blogspot.com/2009/01/gulab-jamun.htmlIngredients
- Nacho chips
- Sour cream
- Basil shreds
- 2 teaspoons lime juice
- 1 avocado
- 4 cups beef or vegetable stock
- 1 tablespoon sliced basil in thin ribbons (chiffonade)
- 1/2 cup corn
- 1 can tomatoes (28 oz) cut and drained
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1 jalapeno pepper
- 2 celery stalks
- 2 onions
- 1 tablespoon chopped garlic
- 2 tablespoons olive oil
Instructions
1
Step 1
about 30 minutes
In a medium saucepan, saute garlic, onions, jalapeno pepper, and celery in the olive oil. Add tomato pieces, chili powder, and cumin, and cook down over medium heat, stirring often. Add corn, basil, reserved tomato juice, and stock, bring to a boil, then reduce heat and simmer.
2
Step 2
When ready to serve, remove soup from heat and stir in the lime juice and avocado. Break several nacho chips into each bowl, ladle in the soup, then top each with a spoonful of sour cream. Toss on a few basil shreds and stick a nacho chip on top. Serve immediately.
3
Step 3
Serve hot.
Tools & Equipment
saucepan
ladle
bowl