Lake Austin Spa Tamale Soup

For Soup: Gently sweat the celery, carrot and onion using the pan spray until the onion has softened, keeping a lid on the pot except when stirring.

Add oregano, cumin and garlic. Sweat for a few more minutes. Add the stock and simmer 30 minutes. Add tomato products, zucchini, corn, garbanzo beans and adobo paste. Simmer 10 minutes.

Unwrap the tamales, place 2 each in large bottom soup bowls. Ladle soup over tamales. Garnish, if desired, with chopped cilantro, crumbled Queso Ranchero, and a squeeze of lime.

For Tamales: Combine masa, salt and stock.

In a large mixing bowl, whip softened light butter until fluffy, then incorporate into masa. Spread a 2 1/2- by 4-inch rectangle of masa mixture onto an 8 by 10 inch aluminum foil rectangle.

Combine the chicken and salsa, then place 2 tablespoons lengthwise on the masa. Gently fold over the foil lengthwise. Crimp the masa together. Roll up and close first the long side and finally the ends to form a pocket.

Steam, covered with toweling, for 1 1/2 hours.