Wolfgang Puck BIBC1025 - Manual (Page 7)

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Whipped Cream
INGREDIENTS
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla
METHOD
1 Place all ingredients into the beaker or a liquid measuring cup.
2 Secure the immersion blender with the blending disc.
3 Place the immersion blender into the heavy cream, with the speed set to five.
4 In a slow and steady fashion while the immersion blender is on, pull the rod
up and down in the cream mixture. If the cream is very cold, this should only
take 3 or 4 strokes. Be careful not to overwhip or you will have butter.
Recipe courtesy Deborah Murray, Wolfgang Puck, Food Stylist
Tortilla Soup
Serves 6 to 8
INGREDIENTS
2 tablespoons corn oil
2 corn tortillas, cut into 1-inch squares
2 tablespoons chopped fresh garlic
1/4 medium onion
1 small jalapeno pepper
1 pound ripe fresh tomatoes, peeled, seeded, and diced.
(If tomatoes are out of season, use an equal portion of canned tomatoes.)
2 tablespoons tomato paste
2 to 3 teaspoons ground cumin
2 quarts double-strength chicken stock
Garnish:
2 corn tortillas
1 avocado
1 large chicken breast, cooked
1/2 cup grated cheddar cheese
1/3 cup coarsely chopped fresh cilantro
METHOD
1 In a large soup pot, heat the oil, add the tortillas and cook them over low
heat until they are slightly crisp.
2 Using food chopper attachment, chop the garlic, onion, corn and jalapeno
pepper together and add the mixture to the tortillas. Simmer until the
vegetables are tender.
3 Add the tomatoes to the pot with the tomato paste and simmer the mixture for
10 minutes to bring out the flavor. Add the cumin and mix well.
4 Slowly whisk in the stock, then simmer the soup until it is reduced by one
third.
5 Purèe the soup using hand blender until it is very smooth, then pass it
through a fine strainer into a clean pot.
6 Add salt, pepper and cumin to taste.
7 Prepare the garnish: Preheat the oven to 350°. Cut the tortillas into julienne
strips, place them on a baking sheet and bake them for 10 to 15 minutes, or
until they are crisp. Peel and dice the avocado, cut the chicken into julienne
strips, grate the cheese and chop the cilantro. Place each garnish in a
separate bowl. (Continued next page.)
8 At serving time, reheat the soup.
PRESENTATION
Add the chicken and avocado to the soup and heat. Pour the soup into a warm
tureen, then ladle it into hot shallow soup bowls. Garnish with the cheese, tortilla
strips and chopped cilantro. Serve immediately.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and Points East
and West (Random House, 1986)
This is our version of the tortilla soups typical of the American Southwest.