Tortilla Soup

There are two schools of tortilla soup:  creamy and brothy.  The creamy version is made like any other soup--saute aromatics (onions and peppers) with spices (cumin, coriander, chile powder), add chicken broth to cook the chicken and tortillas, and finish with cream.  The alternate version of tortilla soup consists of a spicy broth brewed with chiles and roasted garlic; other ingredients are more of an afterthought, added over the top just before serving.
I grew up on the creamy version because if you give a Texan a choice between creamy and brothy, their taste buds will naturally choose the higher calorie version.  But since I discovered the brothy version in the Jamison's Texas Home Cooking , I'm addicted to the smokey heat of the broth mellowed by lime.  Here's my version.

Tortilla Soup (serves two)
For the chicken:
1 chicken breast (with or without bones and skin, either way is fine)
1 bay leaf
5 peppercorns
1 smashed clove of garlic
3 whole cloves of garlic, unpeeled
1-2 TBSP olive oil
For the soup:
4 cups beef broth
3/4 tsp. Mexican oregano
1 canned chipotle pepper, minced and seeds removed if preferred
3/4 cup canned crushed tomatoes
1 medium onion, half chopped, half sliced
1-2 TBSP vegetable oil
A few handfuls of tortilla chips (I used blue corn)
1/2 lime

First, poach the chicken:  Preheat the oven to 350.  Place the chicken breast in a baking dish and add enough water to come up about half-way.  To the water, add the peppercorns, bay leaf, and smashed garlic clove.  Sprinkle the top of the chicken breast with salt generously.  Bake for about 15-20 minutes, until no longer pink in the middle.  Simultaneously, place the 3 garlic cloves in a small dish and drizzle with olive oil.  Bake until soft and golden, about 15 minutes.  Once the chicken has cooled, shred it with two forks, removing the skin and bones if necessary.  Peel and dice the roasted garlic cloves.
In a small soup pot, pour in the beef broth, roasted garlic cloves, tomatoes, oregano, and the chopped onion.  Boil this mixture for 30 minutes uncovered.  While the broth is boiling, preheat the broiler.  Toss the sliced onion in vegetable oil and spread on a sheet pan.  Broil about 15 minutes, until well browned and blackened on edges. Stir the broiled onions and shredded chicken into the broth and heat through.
When ready to serve, place a handful of crushed tortilla chips in the bottom of a bowl.  Ladle over the broth.  Squeeze lime atop. 
Please note that I did not call for salt in this recipe.  In my opinion, the beef broth, tortilla chips, and lime juice provide all the saltiness desired.

Tomato and Greens Soup

I finally pulled the last of the tomatoes and fresh basil from my garden tonight.  One of the reasons I love California is because I can say things like that in late October.  With the last of my sungolds and basil, I made this soup.  All I seem to eat these days is greens, soup and pasta.  This soup is all three in one.  Perfect! 

Tomato and Greens Soup (serves two)

2 tbsp. olive oil, plus extra for drizzling
2 cloves garlic, minced
1 heaping cup of baby tomatoes
2 spring onions, diced (whites and green kept separate)
2 cups water
1 tsp. chicken base (I recommend Penzey's)
2/3 cup small pasta (I used orecchiette)
1 cup frozen spinach, slightly defrosted
Handful of fresh basil
2 tbsp. ground parmesan cheese
Salt and pepper

Heat the olive oil in a heavy-bottomed soup pot over medium heat.  Add the baby tomatoes whole, along with the minced garlic, spring onion whites, 1/2 tsp. salt and freshly ground black pepper.  Cover the pot and let the tomatoes burst, which should take about 3-5 minutes.  Once a nice sauce has formed in the bottom of the skillet, add the water and chicken base.  Bring to a simmer, then add the pasta.  Cover the pot and let the pasta cook until done.  Stir in the spinach, torn basil leaves, spring onion greens, and salt and pepper to taste.  Ladle into bowls and top with parmesan cheese and a drizzle of olive oil.

I absolutely love soups. I can eat soup even when it's too hot outside for such fare. The only thing I don't love about soup is the recipes that usually make enough to feed a small army. As much as I love a good escarole and white bean soup, or even a good turkey chili, after 6 bowls of the stuff in 6 days I've fallen out of love.
This chunky lentil soup with root vegetables is perfect for these autumn nights. I love this soup because it cooks in about 30 minutes. Please trust me on the soup toppings because...because, well, lentils can be a bit boring. I like a sprinkling of red wine vinegar with a drizzle of roasted walnut oil or a squirt of dijon mustard with freshly ground black pepper. Either topping requires chopped fresh parsley. These toppings add an element of salt, so if you skip them, you will find your soup requires more salt.

Chunky Lentil Soup with Root Vegetables (serves two)

3/4 cup French green lentils (du Puy)
2 TBSP olive oil
1/2 medium yellow onion, small diced
1 large carrot, peeled, quartered and diced
1 small purple-topped turnip, peeled and diced
2 garlic cloves, minced
1 bay leaf
1/4 tsp. dried thyme
1 tsp. chicken base (I like Penzey's for it's low salt content)
2 cups water
1/2 tsp. salt
freshly ground black pepper to taste
Toppings
walnut oil
Dijon mustard
red wine vinegar
fresh lemon juice
handful flat leaf parsley, chopped

Place lentils in a bowl and cover with boiling water. Let rest on the counter 10-15 minutes while you prepare vegetables.
In a heavy-bottomed soup pot, saute onion, carrot, and turnip in olive oil over medium heat. Sprinkle with salt and freshly ground black pepper and cover with lid. Let saute for about 5 minutes, lifting the lid frequently to stir. Just as the carrots and onions are beginning to brown, add the garlic and saute for 1 minute. Add the bay leaf and dried thyme. Pour over 2 cups of water and plop in the chicken base. Drain and add lentils. Let soup come to a simmer, then lower heat and let simmer while covered for 30 minutes, or until lentils are done.
Ladle soup into bowls and serve with desired toppings.