Zucchini and Cilantro Soup with Chile and Mint

from Deborah Madison's Local Flavors

1 poblano/pasilla or 2 anaheim chiles
3 zucchini, 10-12 ounces
1 bunch cilantro, about 2 cups in all (i used much less and it was still delicious)
1 large onion
3 tablespoons sunflower seed or olive oil
2 tablespoons chopped mint
2-3 corn tortillas
sea salt
4 cups vegetable or chicken stock (or water)
juice of 1 or 2 limes
sour cream or yogurt, optional

1. Roast the chile, peel, remove seeds, and chip coarsely. Quarter the zucchini lengthwise and chop into 1/2 inch pieces. Wash cilantr and chop. Slice the onion.

2. Heat half the oil in a soup pot over medium high heat, then add the onion, cilantro stems, zucchini, chile, and mint. Cook, stirring occasionally, until the onion is limp and the zucchini is fairly soft, about 10 minutes. Tear one of the tortillas into pieces and add it to the vegetables.

3. Add 2 teaspoons salt and the water or stock and bring to a boil. Simmer until zucchini is completely soft, about 15 minutes. Add the remaining cilantro. Let cool, then puree until smooth. Season with salt and lime juice to taste.

4. Cut the remaining tortilla into skinny strips and heat the remaining oil in a skillet. When hot, add the tortillas and cook until crisp. Set them on paper towels to drain. Serve the soup garnished with a dollop or sour cream or yogurt and little mound of tortilla strips.