Lemon & Tortilla Soup

A tangy vegetable maxican soup.

Preparation Time : 5 min

Cooking Time  :  15 min

Servings  : 4 

Ingredients : 

Lemon juice  : 1 tablespoon
Saffron (kesar) : a pinch
Oil  : 2 teaspoons
Oil  : to deep fry
Onions, chopped : 2 medium
Green chillies, chopped : 4
Vegetable stock : 4 cups
Salt : to taste
Tomato, chopped : 1 medium
Walnut kernels, halved : 4
Cream : 1/2 cup
Lemon, quartered : 1

METHOD :

Cut tortillas into strips into five by one centimeter. Melt a tablespoon of warm water, saffron. Until brown and crispy deep-fried tortilla strips in a skillet, heat enough oil and deep. Drain on absorbent paper and set aside. Heat two teaspoons of oil in a large saucepan, until soft onion, onion, green pepper and saute add. Add the vegetable stock and salt. Cover and simmer for twenty minutes. Add tomatoes and simmer for five minutes in a. Lemon juice, walnut pieces and stir in saffron. Remove the soup from the fire. Stir fried tortilla strips and fresh cream. Garnish with lemon pieces and serve warm.

Recipe Tip :

Vegetable stock to boil water to make roughly garlic carrots, green beans, onions, leeks, celery into small pieces, such as vegetables. Once boiling, simmer for ten minutes is coming. Strain.