Sunday Suppa: soup bliss

This Sunday it was time for a little Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup to fight the new onset of blahs which occurs to us Vermonters after surviving a winter, getting a peak of spring, and then having the cold grayness set in again.

I love this soup. It is especially great in the summer when no modifications have to be made. Since corn is not in season we substitute the frozen stuff, which is definitely not the same as corn on the cob cooked to perfection on the grill. Mmmm corn, butter, some salt. I miss summer. We also end up not grilling the red pepper like we do in the summer and instead sauté it with the rest of the vegetables. Even with a few changes the soup is still delicious and easy to make.

While cooking the soup we always dive into the blue tortilla chips beforehand along with Cabot Hunter Sharp cheddar cheese. We love and eat cheese like it could be our last time ever to eat cheese. It is probably good that it is just the two of us or else we might get a little territorially over our cheese.

With this soup we leave it up to each other to decide how much tortilla we want by adding the tortilla chips to our individual bowls. This is especially tasty as it allows you to enjoy a crunch in the beginning and then quickly the softer sweeter flavorings from the chips as they breakdown in the soup. I like to add sour cream directly to my soup bowl, but Mike prefers to scoop sour cream up on his tortilla chip and then dip it into his bowl. We make this soup into finger food which of course makes it fun to eat.

With this suppa our bellies are full and satisfied. Though, I am still wishing for our summer weather. Mmmm corn on the cob; fresh sliced tomatoes; cheese; my cheese.