members recipes

Ingredients
3 ripe tomatoes
½ onion
2 cloves garlic
2-3 pasilla chillies
6 cups chicken stock
8 - 10 corn tortillas
150g feta cheese, diced
2 avocados, diced
½ cup thick cream
3 limes, halved

Method
Roast the tomatoes, onion and garlic on a cast iron pan until charred. Toast the chillies by holding over a gas flame using a pair of tongs. This improves the flavour. Soak the chillies in hot water until soft and then remove the seeds.

Puree the tomatoes, onion, garlic and 2 of the chillies in a blender with a bit of the stock until smooth. Sauté the puree in a frypan with a bit of oil for a few minutes.

Bring the chicken stock to the boil and stir in puree, season with salt and pepper and cooked covered over medium heat for 15 minutes.

Cut the tortillas in half and then into thin strips. Heat some oil in a frypan and fry the tortilla strips, in batches until golden brown. Remove and drain on paper towel. Add some of the fried tortillas to the soup.

To serve, ladle soup into bowls and garnish with more fried tortilla. On a plate arrange the diced onion, cheese, avocado, cream, lime and remaining chilli so that each person can add them to taste.