Garlic Soup with Tortillas, Avocado and Lime Served with rice, beans and peas
	Serves 4 Prep time: 20 minutes Total time: 45 minutes

Adapted from Fresh Food Fast by Peter Berley

Shopping List

• 1 bunch cilantro
• 1 medium onion
• 1 large avocado
• 2 limes
• 1 jalapeno pepper
• 1 small head broccoli
• 1 medium carrot
• 15 oz. can red kidney beans
• 12 oz. basmati rice
• White miso
• 1 cup pre-shelled fresh peas (or frozen)
• 4 oz. Monterrey Jack cheese or sour cream
• 6 corn tortillas

Pantry Items

• Black pepper
• Cumin seeds
• Extra-virgin olive oil
• 1 head garlic
• Grapeseed or canola oil
• Red pepper flakes
• Sea salt
• Unsalted butter

Tools

• Chef’s knife
• Grater
• Heavy skillet
• Large saucepan
• Measuring cups and spoons
• Medium saucepan
• Mixing bowls
• Nonstick fry pan
• Paper towels
• Paring knife
• Spatula
• Strainer
• Tongs
• Vegetable Peeler
• Whisk
• Wooden spoons

Suggestions

• Wine:  Try  beer with this.  We suggest a  Brooklyn Local 1
• Dessert:  Try Mango Lime Fool with Dates from Fresh Food Fast p. 73

Game Plan:

• When you walk in the door
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Put the beer in the fridge
  • Get someone to set the table – this one’s busy and fast.  Don’t forget soup spoons!
• Prep
  • Rinse and pat dry the cilantro.  Separate all the leaves from the stems.
  • Peel and dice the onion.
  • Peel and cut the avocado into quarters.  Thinly slice the quarters.
  • Squeeze 1 lime into a bowl.  Add the avocado slices and toss gently.
  • Cut the other lime in quarters.
  • Trim off the stem end of the jalapeno, and cut it into thin rings.
  • Cut the broccoli florets into bite-sized pieces.  Reserve the stems for something else.
  • Trim and peel the carrot. Cut it on the bias into paper-thin slices (use a mandoline if you have one).
  • Turn the whole head of garlic upside down/root side up, and press on it hard to separate the cloves.
  • Smash the cloves so the skin splits.
  • Cut the tortillas into 1/4-inch wide strips.
  • Grate the cheese, if using.
  • Rinse the rice until the water runs clear.
• Start Cooking
  • Bring 2-1/4 cups water and 1 tbsp. butter to a boil in the medium saucepan over medium-high heat.  Stir in the rice and ½ tsp. salt and return to a boil.  Lower the heat, cover and simmer for 18 minutes, or until the water is absorbed.
  • Prepare the broth for the soup.  Put the cilantro stems and the smashed garlic in the large saucepan, cover with 6 cups water and put over high heat.  When it boils, reduce the heat and simmer for 10 minutes.
  • Heat ½ cup grapeseed  or canola oil in the nonstick fry pan over medium-high heat until you see the first wisp of smoke.  Add the tortilla strips in an even layer and fry until crisp, about 5 minutes.  Drain on paper towels and season lightly with salt.  Work in batches if necessary.
  • Check the broth.  Strain out the solids and keep it warm.
  • For the rice and beans, put 2 tbsps olive oil in the heavy skillet over medium heat, add 1 tsp. cumin seeds and ½ tsp red pepper flakes and cook for 1 minute.  Add the diced onion and a pinch of salt.  Increase the heat and sauté the onion until it softens, 3-4 minutes.
  • Stir in the beans with their liquid and bring to a boil.
  • While the beans and their broth are coming to a boil, bring the soup broth to a boil over high heat.  Add the broccoli, carrot and the jalapeno and cook until crisp-tender, 3-4 minutes.
  • Place ½ cup miso in a small bowl.  Whisk in about 1/4 cup soup broth to the miso, then whisk the mixture back into the soup and let it simmer for 1 minute.  Keep the soup hot while you finish up.
  • Once the rice is cooked stir it into the bean mixture, along with the peas.  Cook until the peas are bright green and tender, 3-4 minutes and everything is well-blended.  Season to taste with salt and black pepper if necessary.
  • Coarsely chop the cilantro and stir it into the soup.  Taste for seasoning, add more salt and black pepper if necessary.
  • To serve the soup, divide the avocado and tortilla strips among 4 soup bowls.  Ladle in the soup, garnish each with a lime wedge, and call the troops to help you carry the bowls to the table.
  • Put the rice and beans in a serving bowl, scatter the grated cheese over the top, and dinner is served!  Don’t forget the beer.

Wow Peter, this looks delicious, let’s eat!

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