|
|
Saute: |
| 1 |
|
onion,chopped |
| 2 |
cloves |
garlic |
|
|
|
|
|
Add: |
| 1 - 2 |
lbs |
fresh tomatillos,
peeled, rinsed, and halved |
| 2 - 4 |
c |
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:
-
A form of this recipe came from
Betty, in Lake Oswego, OR.
-
You can substitute canned tomatillos,
but fresh are better if you can find them.
-
You can substitute a vegetable
stock, or even water.
-
Thinly slice a dried ancho chile
and saute it briefly in olive oil to make a very tasty garnish for this
soup.
|
| |
|