The Husband's Recipes: Snow Day Tortilla Soup

This is what I call "making soup out of nothing at all" (and, yes, I just made an Air Supply reference. Shoot me). Originally it was my own invention, not the Blond's, based on a very non-vegetarian recipe I saw somewhere. I simply liked the idea of a soup with grated cheese on top. Lots and lots of cheese. We each prepare it a little differently, but the basics are the same: sort of Mexican-inspired, lots of spices, and have I mentioned cheese?

This is the husband's version in his words (including some musings on cumin):

Snow days are a new and novel concept for me. Growing up in the equivalent of Death Valley weather does not prepare you to 20 inches of snow and roads that are near impassable for a while. We had a few of those recently, and while the white powder is accumulating outside there is nothing better than a thick spicy soup that can be prepared in less than 30 minutes without going to the store.

I’m not a big cumin fan in general and usually have a huge problem with it in perfume. On my skin it always becomes very pungent and too close to BO for comfort. I still remember the first time I tried Serge Noire. The cumin note was so horrible; I had to scrub it off my hand immediately. I now ask the wife to test every new Serge and let me know if it’s safe before even trying on skin.

I do love cumin in this soup as it adds an irreplaceable aroma and taste.

Ingredients (4 small servings or 2-3 larger ones):

1 can tomatoes (diced, whole or crushed, it doesn't really matter)

1 can beans (pinto or kidney.  Really, any type will work fine), rinsed and drained

1 cup corn kernels (from can or defrosted)

1 table spoon extra virgin olive oil

1 1/2 cup water

½ cup white wine

tortilla chips

1/2 cup grated cheddar cheese

spices (about ½ tea spoon of each) cumin seeds, celery seeds, fennel or anise seeds,
herbs: thyme, marjoram.

salt, pepper and chili flakes to taste.

Preparation:

1. Put 1/2 can of beans and ½ a cup of the corn kernels into the food processor and chop for a few seconds, add the tomatoes with their preservation liquids and process for another 10 seconds or so, depending on what type of tomatoes you use. It should retain some texture but not be too chunky.

2. Grind the seeds  with the rest of the spices. (Gaia roasts the seeds in a pan and then grinds them in a spice grinder. I just grind them in a mortar without roasting. We each maintain our method is much better.)
3. Put a little olive oil in the bottom of a soup pan and heat (medium flame), add the spice mix + chili flakes for a few seconds until fragrant. Add the pureed tomatoes, corn and bean mixture, water and wine with the rest of the whole beans and corn and mix well.
4. After it boils, lower the heat and simmer for 20 minutes or so.

5. Pour into soup bowls and add grated cheese and crushed tortilla chips (we add a lot of each, making it a very thick and rich soup.)

Enjoy.

Kosh demands his share of corn. That's what passes as a treat in a vegetarian household:

All photos were taken by the husband.