La Soupe du Cinq Mai
- 4 corn, cut to size of bowl openings or flour tortillas
- 2 tablespoons olive oil
- 6 large sweet onions, sliced into thin rings
- 6 garlic cloves, sliced,
- 1 1/2 teaspoons oregano, dried
- 1/4 teaspoon salt, a few cranks of black pepper
- 2 cups lowsalt, lowfat chicken broth
- 2 cups lowfat beef broth
- 1/3 cup lime juice, fresh
- 1 cup pilsner, (such as Jenlain) or lager beer or a French biere de garde
- 2 avocados, diced,
- 4 Roma tomatoes, diced, seeded and
- 3 green onions, sliced, white and green parts
- Large bunch fresh cilantro, chopped, leaves
- 1 to 2 jalapenos, minced, seeded and
- 1 cup queso fresco, shredded, a nice Gruyere, or drunken goat cheese (I really like drunken goat!), to top and garnish
- lime, Sliced, to garnish
DirectionsPreheat oven to 350 degrees F.
Place cut tortilla rounds in oven and bake until crisp.
Heat olive oil in large heavy soup pot over medium heat.
Add onions and cook until wilted and dark brown, stirring occasionally.
Add garlic and stir until fragrant, about 20 seconds.
Add oregano and sprinkle with salt and pepper.
Saute 3 minutes.
Add both broths, lime juice and bring to a simmer.
Simmer a few minutes, then add beer.
Reduce heat to medium-low and simmer gently for 10 to 15 minutes.
Meanwhile, drink the rest of the beer, you've earned it! Taste and adjust seasoning.
Preheat the broiler and move rack to second level below the broiler element.
Ladle soup into bowls.
Add to each bowl some avocado, tomatoes, green onions, cilantro and jalapenos.
Top bowls with baked tortilla rounds then cheese.
Broil until cheese is melty and lusciously brown.
Garnish with lime slices, a little leftover cilantro and serve with beer, if desired.
Vive la revolucion! A viewer, who may not be a professional cook, provided this recipe.
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.