Sopa Azteca

The restaurant version was much more refined. It was clear they use a consomme base, but considering the procedure of making the paste and adding the stock to it, even with a clear base, I don't understand how they maintain such clarity. Unless my memory is incorrect (I didn't take a camera to dinner), the soup was quite clear until the cheese and crema had melted. But it was still packed with flavor.

As you can see, mine isn't that refined, but it had the core flavor I remember. Truly wonderful.

I was thinking that too...but then again, it really wasn't difficult or too time consuming to make, so I don't know that I'll do big batches for freezing. But I AM looking forward to seeing how fast I can make a batch with the leftovers.