Tomatillo soup recipe?
Ever make a tomatillo soup? My husband had one in Colorado at a conference and I'm dying to get a good recipe for one.
re: foxy fairy
Okay so I made one today. The husband gave it the thumbs up. I oven roasted/charred the tomatillos and poblano chiles - let them cool. In the food processor I combined 2 avocados, cilantro, lime juice, salt, pepper, an english cuke (deseeded even though you know, they're supposed to be seedless), about 1/4 cup of good olive oil and 1/4 cup sherry vinegar and the charred toms and chiles. I added some vegetable stock to loosen it up a bit.
I tried the tomatillo soup recipe from James Peterson's book Splendid Soups. It turned out OK, but I would change the recipe if I was going to make it again.
My idea for tomatillo soup:
Start with roasted tomatillos and serrano chiles for the best base flavor.
Saute sliced onion and then garlic, puree this with the tomatillos and chiles.
Heat a pan filmed with oil and add the puree to sear the sauce. (Stirring until the sauce darkens and thickens.)
Add chicken broth and shiitake mushrooms, sliced.
Simmer for half an hour. Season with salt.
Add crema or sour cream and chopped cilantro.
there is a recipe on epicurious "green pozole with chicken" that is made with tomatillos - i made it once - it was quite good as i remember.