On a recent date night, the wife and I went to Fearing’s, the much acclaimed restaurant in Dallas. It was an excellent choice. More than anything else, we were impressed with the service and by the fact that they had a full-on vegetarian menu. Other restaurants can learn a lot from the attention to detail and the attentive service (always there when you want it, but never cloying) from Fearing’s. The atmosphere was great too. Relaxed, casual, not stuffy at all.
For appetizers we ordered a Mexican-style Street Taco (for my wife) and Tortilla Soup (for me). I liked the taco was better than the soup. The soup had great flavor but was a tad oversalted for my taste. For the main course, we ordered a Vegetable Cous Cous dish (for my wife), and a Mexican platter (for me). Again, I preferred the Cous Cous (did I hear somebody mention something about grass being greener on the other side?). The Mexican platter was good but a little greasy since a couple of items were deep-fried (fried avocados and Taquitos). It did have great flavor though and the slaw and corn that came with it was awesome.
Anyway, I have been meaning to make Tortilla Soup for a long time and this inspired me. So I took ideas from a number of different recipes and the flavors from Fearing’s and came up with the recipe below. It was very good. A little spicy though. Next time, I might go easy on the Chipotle Chiles and avoid the Hatch Chiles altogether.
INGREDIENTS (enough for 3 good sized servings)
1 Tbsp Olive Oil
4 Cloves garlic – minced
1 Medium red onion – diced
1 Can diced tomatoes
2 Cups vegetable stock
2 Chipotle peppers in adobo sauce
1/2 Hatch chili (Optional)
1/2 tsp Roasted Cumin
2 Corn husks – you will need to shave the kernels off (you can also use a cup of frozen corn kernels)
1. Heat the oil.
2. Saute garlic and onion till translucent.
3. Add the tomatoes and stock and cook on medium heat for 10 minutes.
4. Add the chilis. NOTE: If you are unsure about the heat of the dish add one chile at a time and repeat step 5 as often as needed.
5. Blend using a hand blender. Taste. If more chili is needed, add and reblend.
6. Add the Salt and Pepper to taste, and the cumin. Adjust seasoning to taste.
7. Add the corn and bring to a boil, and then reduce heat and simmer till corn is cooked.
8. Add more water/stock if the soup it too thick. The soup should be slightly thicker than a good tomato soup.
9. Serve with a dollop of sour cream, some sliced avocado and some crumbled tortilla chips. Enjoy with some Cheese Quesadillas for a full meal.