Santa Ana Cafe’s Tamaya Harvest Tortilla Soup

Recipe submitted by Executive Chef Mark Ching; hyatt regency tamaya resort & spa

by C&RB Staff (editor@clubandresortbusiness.com)
March 2007
 

Amt Ingredient
2 Medium Yellow Tomatoes, diced
1/4 Medium Yellow Onion, diced
1/2 Golden Bell Pepper, diced
1 Butternut Squash, peeled & diced
1 tsp. Minced Garlic
1/2 tsp. Minced Jalapeno, seeded
Pinch Thyme Leaves
Pinch Oregano Leaves
1 tsp. Chopped Cilantro
1/4 tsp. White Vinegar
1/2 tsp. Sugar
1 tbsp. Chicken Base
1 qt. Water
2 tbsp. Olive Oil
3-4 oz. Raw Corn Tortillas, diced
1 oz. Corn Tortilla Strips, for garnish
4-6 Sage Leaves, fried

Procedure:
• Roast the Squash, Tomatoes, Onions, Bell Peppers and Jalapeño.
• Sauté all ingredients with 1tbsp. olive oil, and then add the water, chicken base, sugar, vinegar, thyme and oregano.
• Bring to a boil, and then reduce heat to a simmer for 40 minutes. Remove from heat.
• Add the remaining olive oil and the tortillas and emulsify with a hand blender.
• Garnish with fried tortilla strips and fried sage leaves.

Yield: 4 - 6 servings