Cold Tomatillo Soup
2 Tbs vegetable oil
2 jalapenos, seeded and diced finely
1 small onion, diced finely
2 pounds tomatillos, husked and quartered
4 cups chicken stock (preferably homemade)
2 Tbs chopped cilantro leaves
Heat oil in a lage saucepan over medium-low heat. Add chilies and onion
and cook until tender, stirring occasionally, about 10 minutes. Add tomatillos
and stock and bring to boil. Reduce heat,cover and simmer until tomatillos are
tender, about 10 minutes. Puree soup then cool completely. Cover and chill.
Before serving test for salt and ladle into bowls. Garnish with cilantro.
Depending on how many chilies you add, this could make a good cooler for a
hot and spicey meal.
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