Spicy Polenta Soup With Fried Tortillas - cooking recipe

Ingredients

1 1/2 cup olive oil
2 None onions, peeled and sliced
3 cloves garlic, peeled and sliced
1/4 lb quick-cooking polenta
1-2 tsp sambal oelek
1 tbsp brown sugar
1 tbsp dried oregano
2 - 13.5 oz cans chopped tomatoes
6 cups vegetable stock
2 None flour tortillas, cut into 1 1/2 inch long strips
2 None jalapenos, sliced
1 None avocado, peeled, pitted and diced
2 tbsp lime juice
1/4 lb feta, crumbled
1/2 cup sour cream
None None fresh cilantro leaves, for garnish

Preparation

Heat 1/4 cup oil in a saucepan and sweat the onions over low heat for 10 mins. Add the garlic and polenta and cook for 5 mins. Add the sambal oelek, sugar, oregano and tomatoes and season. Bring to a boil and simmer for 10 mins. Add the stock, bring to a boil again and simmer for another 10 mins. Puree with a hand blender and continue to cook for 5 mins. Season.
Meanwhile, heat the remaining oil in a large frying pan and fry the tortilla strips in batches, until golden brown. Remove with a slotted spoon and drain on paper towels. Add the jalapenos to the pan and fry until browned. Remove with a slotted spoon and drain on paper towels.
To serve, sprinkle the avocado with lime juice and spoon into a small bowl. Place the feta and soured cream in separate small bowls. Ladle the soup into serving bowls, garnish with cilantro and serve with the tortillas, jalapenos, avocado, feta and soured cream.