Chilled Tomatillo Soup
2 cloves  garlic
1 - 2  lbs fresh tomatillos, peeled, rinsed, and halved
2 - 4 chicken stock
Simmer for 10 minutes, then add:
1 - 2   T fresh jalapeno, minced
Cook 1 more minute, then transfer to a blender. Puree smooth, with:
1/4 c cilantro
juice from a lime
salt & pepper, to taste
Chill overnight. Serve with sour cream and toasted tortilla strips (lightly brush corn tortillas with olive oil, cut into strips, bake on a cookie sheet at 400 until crisp (10 - 15 minutes)).
Notes & Variations:
  1. A form of this recipe came from Betty, in Lake Oswego, OR.
  2. You can substitute canned tomatillos, but fresh are better if you can find them.
  3. You can substitute a vegetable stock, or even water.
  4. Thinly slice a dried ancho chile and saute it briefly in olive oil to make a very tasty garnish for this soup.