Recipe: Sopa de tortilla

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You will need to start this recipe one day in advance.
Serves 4
1 cup (200g) dried kidney beans
6 large ripe tomatoes
1 long fresh red chilli, seeded,
coarsely chopped
1 red onion, coarsely chopped
1L (4 cups) chicken stock
2 corn cobs, husk and silks removed
2 tbs lime juice
2 tbs olive oil
2 corn tortillas, cut into 2cm-thick strips
50g feta, crumbled
1 ripe avocado, halved, stoned, peeled, coarsely chopped
1/2 cup coriander leaves
Lime wedges, to serve

1. Place kidney beans in a large bowl and cover with plenty of cold water. Set aside overnight to soak.
2. Drain beans and place in a saucepan. Cover with water and place over high heat. Bring to the boil. Cook for 30 minutes or until tender. Drain well.
3. Meanwhile, use a small knife to cut a shallow cross in the base of each tomato. Blanch tomatoes in boiling water for 10 seconds. Use a slotted spoon to transfer to a bowl of cold water to cool. Remove skins. Coarsely chop and place in a food processor with chilli and onion and process until almost smooth. Transfer to a saucepan and place over medium heat. Cook, stirring occasionally, for 10 minutes or until mixture thickens slightly. Add stock and bring to a simmer. Cook for a further 10 minutes or until soup thickens slightly.
4. Use a small, sharp knife to cut kernels from corn cobs. Add beans, corn and lime juice and stir to combine. Bring to a simmer. Taste and season with salt, pepper and extra lime juice, if desired.
5. Heat oil in a frying pan over high heat. Add one-third of the tortilla and cook until golden and crisp. Transfer to a plate lined with paper towel. Repeat in 2 more batches with remaining tortillas.
6. Combine the feta, avocado and coriander in a small bowl.
7. Ladle the soup among serving bowls. Top with the avocado mixture and serve with the tortillas and lime wedges.

Recipes: Sarah Hobbs.   Photography: Steve Brown