Craving Ellie in My Belly was such a warm and comforting choice for this week: Tomato~Tortilla Soup chosen by Mary of Popsicles and Sandy Feet.
We used fresh lime juice and baked our own tortilla chip strips, so easy too! Brushing a little canola oil over tortilla rounds, cutting into thin 1/4-inch strips, and baking for 12 minutes could not be easier.
You can get this recipe at the Food Network site here.
My only changes was adding corn to the soup. I used my immersion blender, making easy work of mild pureeing. You want small chunks of tomato. I also served multi-grain, toasted baguette slices with the soup for dipping. Delicious! We loved every bite Mary; thank you for hosting this week and picking such a perfect Fall dinner dish.
For dessert, I served Mixed Berries with Greek Yogurt~Limoncello Cream.
(adapted from Epicurious.com)
Ingredients:
1/4 cup chilled whipping cream
1/4 cup Greek yogurt
1 T. sugar
2 tablespoons Limoncello (lemon liqueur)
2 cups assorted fresh berries (I used fresh blackberries and strawberries)
1/4 cup Greek yogurt
1 T. sugar
2 tablespoons Limoncello (lemon liqueur)
2 cups assorted fresh berries (I used fresh blackberries and strawberries)
Directions:
Combine whipping cream, Greek yogurt, sugar, and limoncello in large bowl. Beat until soft peaks form.
Put a dollop on each serving of mixed berries.
