 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
From a fantastic regional cookbook from the Junior League of North Harris County (Houston). It is called Texas Ties, and I have NEVER had a bad recipe from the book. This is good both hot or cold. As would be expected with tomatillos and lime juice, this soup is quite citrus-y. I like the leftover soup as a dip with raw jicama. Ingredients:
8 ounces fresh tomatillos, husks removed |
1/2 cup chopped onion |
2 tablespoons chopped seeded poblano peppers or 2 tablespoons chopped seeded jalapenos |
1 1/2 tablespoons fresh lime juice |
2 teaspoons chopped fresh cilantro |
1/2 teaspoon cumin |
1/8 teaspoon kosher salt |
1/8 teaspoon sugar |
1 garlic clove |
1 cup half-and-half |
1 cup finely chopped peeled jicama |
sliced tomatillo (optional) |
fresh cilantro (optional) |
sliced almonds (optional) |
Directions:
1. Combine the tomatillos with enough water to cover in a saucepan. Bring to a boil and cook for 5 minutes, or until tender. Drain tomatillos.
2. In a large food processor (or in batches in the blender, or using a stick blender), process the tomatillos, onion, poblanos, lime juice, cilantro, cumin, salt, sugar, and garlic until smooth.
3. Combine the tomatillo mixture with the half and half and jicama in a bowl and mix well. Cover and refrigerate to allow flavors to meld (1 to 4 hours).
4. Ladle the soup into bowls. Garnish each with additional tomatillos, cilantro, and almonds.
5. For a smoother soup, process the jicama as well.
6. For a heated soup, you may find it neccessary to thin with chicken stock.
|
|