Did you know that January is National Soup Month? We at Intown Doula love soup and all the benefits that come along with it. Whether you prefer to sip, slurp, or spoon it, is up to you! We want to share with you some of Intown Doula's favorite recipes. Make them at home for your family or have a dinner party that features a bowl of warm, delicious happiness.
This week Intown Doula reached out to Chef Joe Cardinale to provide you with some instruction on how to create the perfect soup.
An alumnus of the famed Culinary Institute of America, Chef Joe Cardinale has shifted gears from the New York City restaurant scene to working passionately with ProDoula, a certification organization for modern doulas. With bonding and recovering from birth being the focal point of the postpartum period, proper nutrition and comfort eating are a must, and Chef Joe is leading the way. Through Skype consult and an understanding of his client’s abilities and limitations, Chef Joe is able to coordinate menus and nutritional recipes that doulas can prepare for their postpartum clients.
This is a very hearty soup that can be thrown together without much preparation. I like to buy a rotisserie chicken at the grocery store and shred all of the meat and make a quick broth with the bones and some aromatics. If that's not your style pre packaged chicken broth works just as well! By using corn tortillas as the base and garnish for the soup this is a gluten free soup that is sure to make everyone eating it happy. Feel free to add your own garnishes at the end to jazz it up! A dash of your favorite hot sauce, extra avocado, a spoonful of sour cream or even some thinly sliced radish will take this dish to the next level.
This recipe yields two quarts and keeps well in the fridge without the added garnishes.
8 corn tortillas
1 1/2 T vegetable oil
1 extra large Spanish onion puréed to yield 1 1/2 c
2 garlic cloves, crushed
1 1/2 c canned tomato purée
2 T cilantro leaves, minced
1 T ancho chile powder
1 t ground cumin
1 t ground coriander
3 quarts chicken broth
2 fresh bay leaves
2 c cooked chicken breast, shredded
1/2 c jack cheese, shredded
1 avocado, diced and sprinkled with sea salt
Stack the tortillas and slice them into matchsticks. Heat a large skillet over medium heat and toast the tortilla strips for 6-8 minutes tossing frequently until they're nice and crispy. Reserve half of them for garnish and crush the remainder in a blender or food processor. You can use a molcajete to grind them if you have one laying around. To make the onion purée add the chopped onion and a splash of water to a blender and purée. You may need to add more water or onion to get to 1 1/2 cups. Heat the oil in a soup pot over medium heat. When it begins to shimmer add the onion purée and the garlic. Cook until golden brown, this should take roughly 5-7 minutes. Add the tomato purée and stir well and continue to cook for 2-3 minutes longer. Add the cilantro, chili powder, cumin and coriander and cook 3 minutes longer. Add the broth, crushed tortillas and bay leaves, stirring well and bring it to a gentle simmer and let it go for 25-30 minutes. Check for seasoning and serve the soup in warm bowls garnished with the shredded chicken, Jack cheese and avocado.
Don't forget to check back with us at Intown Doula weekly for more delicious soup recipes! We are so excited to share with you and want to hear about your favorites too. Post your pictures and best recipes with the hashtag #bestsoupINTOWN to join us on Instagram throughout January for National Soup Month!