Serves 6
• 6 cups Garlic Broth
• 5 corn tortillas
• vegetable oil for frying
• 10 oz. panella or fresh mozzarella cheese
• ½ red onion
• 1½ cups puréed fresh tomatoes
• ½ cup light cream
• paprika
• fresh chili sauce
1. While the garlic broth is cooking, cut up the tortillas into strips about ½ inch wide and 1½ inch long, and fry them in hot oil until they are crisp. Drain them well on paper towels and put them aside.
2. Cut the panella or fresh mozzarella into ¼- to ½-inch cubes. Peel and slice the red onion, and cut the slices into 1-inch lengths.
3. Add the puréed fresh tomatoes and the cream to the hot garlic broth, as well as the onion slices. Cook over a low flame for about 15 minutes, stirring occasionally. Season the soup to taste with paprika and fresh chili sauce. The soup should not be too terribly hot with chili, but its flavor should be subtly present.
4. About a minute before the soup is to be served, stir in the fried tortilla strips and the cubes of panella cheese. Stir gently, then ladle the soup into warmed bowls or small casseroles, and serve steaming hot.
