Chicken Tortilla Soup
Serves 8

SOUP:
2 ears fresh sweet corn
4 large garlic cloves
1 small onion (about 2 ounces), quartered
1 small jalapeno, halved, stemmed, seeded, and deveined
2 tablespoons corn oil
2 corn tortillas, cut into 1-inch squares
2 large ripe tomatoes (about 1 pound), peeled, seeded and coarsely chopped
¼ cup tomato paste
2 teaspoons ground cumin
8 cups homemade chicken stock or good-quality canned low-sodium chicken broth, heated
Juice of 1 lime
Kosher salt
Freshly ground black pepper
 
TO ASSEMBLE:
2 corn tortillas
½ ripe Hass avocado, pitted, peeled, and diced
1 large cooked chicken breast half, skin and bones removed, meat shredded
1 fresh red jalapeno or Fresno chile, halved, stemmed, seeded, deveined, and finely diced (optional)
¼ cup chopped fresh cilantro leaves
½ cup reduced-fat sour cream or ¼ cup shredded reduced-fat cheddar 

DIRECTIONS:

Cut the corn kernels off the cob: Hold an ear of corn at an angle with one end resting securely on a cutting board. Using a large, sharp knife, carefully cut down along the cob to remove the kernels. Repeat with the other ear of corn. Reserve the cobs.

Working in batches if necessary, in a food processor fitted with the stainless steel blade, combine the corn, garlic, garlic, onion, and jalapeño. Pulse the machine until the mixture is coarsely chopped, stopping once or twice to scrape down the bowl with a rubber spatula. Transfer the mixture to a large bowl and set aside.

In a large stockpot, heat the oil over medium-high heat. Add the tortilla squares, reduce the heat slightly, and cook, stirring occasionally, until they are slightly crisp and beginning to turn golden, 5 to 7 minutes. Add the chopped vegetables and sauté, stirring, just until the vegetables are fragrant and thoroughly blended with tortillas, 2 to 3 minutes

Add the tomatoes, tomato paste, and cumin and sauté, stirring occasionally, until the tomatoes have softened and the mixture has begun to thicken, 5 to 7 minutes more. Stir in the stock and add the corncobs. Raise the heat to high, bring the liquid to a boil, and then reduce the heat to maintain a brisk simmer. Simmer, stirring occasionally, until the liquid has reduced by about a third, about 30 minutes.

While the soup is simmering, preheat the oven or a toaster oven to 350F. Cut the tortillas into thin strips and arrange them on a small baking tray. Bake until the strips are crisp and golden brown, 10 to 15 minutes.

With a slotted spoon, remove the corncobs from the pot and discard them. In a food processor or blender, working in batches to avoid overfilling, and following the manufacturer’s instructions for working carefully with hot liquids to spattering, puree the soup; or puree the soup in the pot using an immersion blender. Return the puree to the pot, stir in the lime juice, and season with salt and pepper.

Assemble the dish: Arrange the tortillas, avocado, chicken, chile (if using), and cilantro in the centers of heated serving bowls. Ladle in the hot soup. Pass sour cream or cheese for guests to garnish their bowls to taste.raph here.



Chef Janice Provost 

PARIGI'S Tomato Bisque

Equipment:
Large heavy bottom stock pot
Spoon
Blender


Ingredients:
2 T. olive oil
12 garlic cloves, chopped
1 T. chili flakes
2 T. fennel seeds
1 Cup red wine
2) 28 oz can chopped tomatoes
1) 28 oz can San Marzano, peeled tomatoes
2 T. sugar, or less, as needed
salt and pepper
water as needed to thin sauce
1 T. dried oregano
1.5 Cups heavy cream

Method:

Saute garlic in olive oil, taking care not to brown. 
Add chili flakes, and fennel, and cook for about 1 minute.
Deglaze with red wine, and cook for about 4 minutes.
Add tomatoes, and cook for about 30 minutes.
Stir in dried oregano.
Add salt, pepper, and sugar as needed.
Purée using an immersion blender, or countertop blender.
Return to stock pot, and add cream, heat through, but don’t boil.
Adjust seasoning, serve and enjoy!



Chef  Suki Otsuki

MUDHEN Coconut- Curry Soup

½ Large white onion, julienne 1” thick
2 Red bell peppers, Julienne 1” thick
1 Large carrot, Large diced
4 cloves garlic, minced
2T fresh ginger, minced
2T yellow curry powder
2tsp soy sauce
1 ½ cups Coconut milk
4C vegetable broth
2C of Spinach or Swiss Chard
1/3C chopped cilantro
2T lime juice

In a large stockpot, add oil over medium-high heat.  Add the onion and sweat for a couple minutes.  Add the bell peppers and carrot, sweat for another few minutes.  The vegetables should be soft but do not cook down too much or they will be soggy.  Add the garlic, ginger, curry powder and spices and let them cook down for a minute.  Add the coconut milk and the vegetable broth, bring to a low simmer for about 20 minutes.  Stir in your greens and let them wilt.  Pull off the heat and stir in chopped cilantro and lime juice.  Taste your soup, if it needs more curry, lime or soy add a little to taste.  To serve: top with cilantro and a lime wedge.  


Chef Brian Zenner

ON-PREMISE Caldo Verde 

4 cup chopped onion
8 teaspoons chopped garlic
8 cups Idaho potatoes, peeled and thinly sliced
8 quarts chicken stock
24 ounces chorizo sausage, julienned
Olive oil
Salt and black pepper
4 pound kale, washed, trimmed of the thick stems and thinly sliced
Squeeze of lemon
Salt and cracked black pepper

Sweat onions and garlic in olive oil.  Add potatoes and chicken stock, simmer till potatoes are cooked.  Gently smash potatoes in the pot. 

In separate pan render julienned chorizo in olive oil, and then add shredded kale and sauté till the kale wilts.  Add the soup base and simmer till kale is tender, season with salt and cracked black pepper.  Finish with olive oil and lemon juice.