Blue Corn Tortilla Soup - cooking recipe

Ingredients

1 lb blue corn tortillas
1/2 onion
1 green pepper
1 red pepper
4 stalks celery
4 cups chicken broth
1/2 tablespoon cumin
1/2 teaspoon cayenne pepper
1 cup heavy cream
4 tablespoons unsalted butter
salt and pepper

Preparation

Chop vegetables and place into a 4-quart pot.
Saute vegetables over medium heat in 4 tablespoons of butter heat until fork tender- approximately 8- 10 minutes.
Add the remaining ingredients, and bring to a boil slowly, watch not to scald the bottom of the pot.
Bring down to a simmer and cook until the tortillas and the vegetables are cooked- approximately 20 minutes.
Add heavy cream, and salt and pepper.
Remove from the heat place soup into a blender& blend until smooth.
Watch not to fill the blender to high.
The soup can scald you.