Lemon And Tortilla Soup

Ingredients

• 2 tortillas
• 1 tablespoon vegetable Stock
• a pinch of saffron (kesar)
• 2 teaspoons oil + to deep fry 
• 2 medium onions, chopped
• 4 green chillies, chopped
• 4 cups vegetable stock
• Salt to taste
• 1 medium tomato, chopped
• 4 walnut kernels, halved
• 1/2 cup cream
• 1 lemon quartered

Method

1. Cut tortillas into five by one centimeter strips. Dissolve saffron in one tablespoon of warm water.
2. Heat sufficient oil in a deep frying pan and deep fry tortilla strips until brown and crisp.
3. Drain on absorbent paper and set aside. Heat two teaspoons of oil in a large saucepan, add onions, green chillies and sauté till onions are soft.
4. Add vegetable stock and salt. Cover and simmer for twenty minutes. Add tomato and simmer for another five minutes.
5. Stir in lemon juice, walnut pieces and saffron. Remove soup from heat.
6. Add fried tortilla strips and fresh cream. Garnish with lemon pieces and serve hot.

Nutrition Info