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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 lb blue corn tortillas |
1/2 onion |
1 green pepper |
1 red pepper |
4 stalks celery |
4 cups chicken broth |
1/2 tablespoon cumin |
1/2 teaspoon cayenne pepper |
1 cup heavy cream |
4 tablespoons unsalted butter |
salt and pepper |
Directions:
1. Chop vegetables and place into a 4-quart pot.
2. Sauté vegetables over medium heat in 4 tablespoons of butter heat until fork tender- approximately 8- 10 minutes.
3. Add the remaining ingredients, and bring to a boil slowly, watch not to scald the bottom of the pot.
4. Bring down to a simmer and cook until the tortillas and the vegetables are cooked- approximately 20 minutes.
5. Add heavy cream, and salt and pepper.
6. Remove from the heat place soup into a blender& blend until smooth.
7. Watch not to fill the blender to high.
8. The soup can scald you.
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