Yield: 1 Servings
|⅛ cup||Vegetable oil|
|2 cups||Yellow onion, diced|
|1 cup||Red bell pepper, diced|
|½ cup||Celery, diced|
|½ tablespoon||Garlic, minced|
|½ teaspoon||(scant) black pepper|
|2 teaspoons||Cumin powder|
|½ teaspoon||(scant) rubbed sage|
|¼ teaspoon||Cayenne pepper|
|½ gallon||Filtered water|
|½ pounds||Fresh tomatoes, diced|
|6 ounces||Whole-kernal corn, fresh or frozen|
|2 ounces||Yellow or white miso, * see note|
|½ ounce||Fresh cilantro, chopped|
|Crushed tortilla chips|
|Grated aged white cheddar cheese|
In a large stock pot over medium heat, warm the oil. Add the onion, bell pepper, celery and garlic and saute just until they begin to brown and the onion is translucent. Add pepper, cumin, sage and cayenne and saute 1 minute longer. Add water, salt, tomato and corn and bring the mixture to a boil. Stir in the miso and cilantro.
To serve: Place a handful of crushed tortilla chips in a bowl and pour soup over. Garnish with cheese. Makes about 3 quarts.
NOTES : Miso is a soybean paste found in the refrigerated section of Asian or natural foods markets. Although it may seem pricey at $7 for a 2 pound package, it lasts a very long time in an airtight container in the refrigerator and is used in many sauces, soups, marinades, dips, main dishes and salad dressings.
Recipe by: Martin Brothers' Restaurant Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Sherry Zeiss <zeiss@...> on Wed, 15 Jan 1997.