Re: Re: tortilla soup - from yuck to yum

[Guest guest]

Hey Darren, try the recipe on my website - it is the same recipe as on the bottle of Blend It Up Spice. All of my audience members who have made the recipe from the Vitamix website then tried mine say mine tastes better :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Jan 16, 2011, at 10:11 AM, Darren wrote:

The one in the book, then I used corn, tortilla chips and olives for the optionals. It would have been MUCH better if I had some cooked chicken to add, but I didn't.

I took it to my sister's house, and they all hated it, except for my mum, who asked me to make her some more.

Maybe it's one of those acquired tastes.

I'll definitely make it again.

xxx

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> > I made the tortilla soup today. I tasted it before I added the optional ingredients. I wasn't that impressed. Then I added the optional ingredients (but forgot to put the lid on!!!!!), after the crisis was cleaned up, I had the soup.

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> > It was AMAZING!!!!!!!!!

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[Guest guest]

The advantage would be flavor from the maillard reaction.

Terry

Sent from my iPad

On Jan 17, 2011, at 3:16 PM, " flnancy1958 " <pravern@...> wrote:

> What is the advantage of roasting the vegetables before purreeing in the

Vitamix? I have been working on my tortilla soup recipe with help from LeaAnn's

verson. I took some to work and my friend who tasted it said it was delicous,

but the other people laughed that it looked like baby food.

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>> My tortilla soup is wonderful...let me explain something about recipes.

>> Virtually every ingredient in the soup is a " thin slice " of something (except

the Roma tomato, the celery, the carrot, and the mushroom). To HELL with

that--MY tortilla soup has a THICK slice of everything, a BIG mushroom, a rather

large carrot, and the heftiest, ripest Roma I can find (let it ripen in a paper

bag if need be--MAKE SURE IT'S RIPE). Roast everything (except maybe the tomato)

in a foil pouch for a while and make sure you use flavorful broth and good

seasoning (I use adobo powder and am going to start adding some of Penzeys

Arizona Dreaming next time, too, and I'm sure Blend It Up is fine).

>> MY tortilla soup has body because recipes are made to be tweaked: they're

only as good as what you put into them and most of them aren't written in stone.

Follow my method and I guarantee anyone making tortilla soup that they won't

claim they're not impressed. ))

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>> tortilla soup - from yuck to yum

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>> ? I made the tortilla soup today.

I tasted it before I added the optional ingredients. I wasn't that impressed.

Then I added the optional ingredients (but forgot to put the lid on!!!!!), after

the crisis was cleaned up, I had the soup.

>>

>> It was AMAZING!!!!!!!!!

>>

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[Guest guest]

Well, for one thing, it tames the onion.

Roasting the veggies caramelizes their sugars and makes for a fuller-flavored soup. With the exception of the onion and substituting veggie broth for chicken, I've made tortilla soup according to the recipe that came with my 5000. It tastes better when you roast the veggies.

I can't imagine why your colleagues think your soup looks like baby food--I just end up with thick soup. Is it possible that the only soups they've ever eaten are clear?

tortilla soup - from yuck to yum

>

> ? I made the tortilla soup today. I tasted it before I added the optional ingredients. I wasn't that impressed. Then I added the optional ingredients (but forgot to put the lid on!!!!!), after the crisis was cleaned up, I had the soup.

>

> It was AMAZING!!!!!!!!!

>

[Guest guest]

Just cut everything up (small pieces aren't necessary) and wrap it in a foil pouch, then dump it into the container (my boiling-hot broth is already there) when it's done. Be extremely careful not to scald yourself with the steam from the pouch.

tortilla soup - from yuck to yum

> & gt;

> & gt; ? I made the tortilla soup today. I tasted it before I added the optional ingredients. I wasn't that impressed. Then I added the optional ingredients (but forgot to put the lid on!!!!!), after the crisis was cleaned up, I had the soup.

> & gt;

> & gt; It was AMAZING!!!!!!!!!

> & gt;

[Guest guest]

I roast up veggies by putting them in a mason jar and tossing them in my solar oven for the day. When the jars cool down, I vacuum seal the lid and put them in the freezer. Nice and easy to use when you have them on hand already. I cook and store them in pint jars, which is a perfect service size for 2, or jelly jars, which is perfect for one serving. The long cooking in direct sun gives them a lovely depth of flavor.

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[Guest guest]

Yipes, you made me even colder just thinking about it, lol. We are at 32 today, but I have cooked in my solar even with 14 inches of snow on the ground-the outside temperature doesn't matter as long as you have good, strong sunlight. (The winter is about the only time I use the reflector on my oven, just to concentrate the heat a bit more)From: Sandy G <sandygoral@...>Subject: Re: tortilla soup - from yuck to yum Date: Wednesday, January 19, 2011, 12:27 PM

, just curious,what is the temperature where you are? Here, today it is about zero degrees today and partial sun. Everything, including me, is frozen solid within minutes after it leaves my house. Maybe solar cooking in summer, if we have a sunny day, but I really don't think it is going to work during the winter, at least here.

Sandy

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> I roast up veggies by putting them in a mason jar and tossing them in my solar oven for the day.� When the jars cool down, I vacuum seal the lid and� put them in the freezer.� Nice and easy to use when you have them on hand already.� I cook and store them in pint jars, which is a perfect service size for 2, or jelly jars, which is perfect for one serving.� The long cooking in direct sun gives them a lovely depth of flavor.

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