From the menu of: California Pizza Kitchen

A: Brian Sullivan, senior vice president of culinary development for California Pizza Kitchen, is the real hero, providing the recipe and the photograph as well. He wrote us, "For a long time, salad was the only starter we offered. Then we opened in Chicago and we were overwhelmed with requests for soup. In response, we began offering the Sedona Tortilla Soup and it was an instant hit!"

The tortillas provide the thickening for the soup while also adding that corn masa flavor. Cut the remaining half corn tortilla into thin strips and fry the strips to use as a garnish for the soup.

Those interested in this and other California Pizza Kitchen recipes should pick up a copy of “The California Pizza Kitchen Cookbook” (Hungry Minds Inc., $22). Books are available in the restaurants or at www.cpk.com. One hundred percent of California Pizza Kitchen’s proceeds from the cookbooks are donated to children’s charities across the country.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

California Pizza Kitchen’s Sedona Tortilla Soup

Hands on: 15 minutes

Total time: 15 minutes

Makes: 8 cups

3 tablespoons olive oil

1 1/2 8-inch corn tortillas, cut into 1-inch squares

2 tablespoons minced white onion

1 1/2 tablespoons minced fresh garlic

1 1/2 teaspoons minced jalapeno pepper

1 pound white corn kernels, divided

1 1/2 pounds chopped tomatoes (about 3 large tomatoes)

1/3 cup tomato paste

2 1/2 teaspoons cumin

1 tablespoon salt

1/2 teaspoon chili powder

1/8 teaspoon ground white pepper

4 cups chicken stock

1 1/2 cups water

Crisp fried corn tortilla strips, for garnish

In a large saucepan, heat olive oil over medium-high heat. When hot, add tortilla squares and saute until they begin to crisp and turn a golden yellow, about 3 minutes. Add onion, garlic and jalapeno and cook 2 minutes, or until onion becomes translucent. Add half the corn along with tomatoes, tomato paste, cumin, salt, chili powder and white pepper. Stir together. Add chicken stock and water and bring soup to a boil. Boil 5 minutes.

Remove soup from heat. Use a hand-held blender or food processor, process soup until almost smooth. Return soup to burner and add remaining corn. Heat soup over medium-high heat, stirring constantly, until corn is warmed through. Serve immediately garnished with tortilla strips if desired. Other garnishes could include cilantro and grated sharp cheddar.

Per 1-cup serving: 148 calories (percent of calories from fat, 36), 4 grams protein, 21 grams carbohydrates, 3 grams fiber, 6 grams fat (1 gram saturated), no cholesterol, 978 milligrams sodium.