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Mexican - Tomatillo Soup

Source of Recipe

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Recipe Introduction

Note attached with recipe: Here's an interesting soup from south of the border. As we have discussed in the past, tomatillos aren't really tomatoes even though you'll frequently find them sold as "Mexican green tomatoes." If fresh tomatillos aren't available in your area, you may substitute green tomatoes for a different but still delicious soup.

List of Ingredients

1 tablespoon light Olive oil
1 medium chopped onion
2 - 4 finely chopped garlic cloves
1 - 2 finely chopped jalapeno chilies
2 pounds tomatillos, husks removed, and quartered
4 cups vegetable stock,
...or may use chicken for a non vegetarian version
1/2 cup half and half, or heavy cream
salt and ground black pepper to taste


Recipe

Heat the oil in a large pot over a meduim heat.
Saute the onion, garlic, and jalapeno peppers, about 10 minutes,
until the onions are tender but not browned.
Add the tomatillos and stock and bring to a boil.
Reduce the heat and cover.
Simmer for about 15 minutes, until the tomatillos are very tender.
Work this next in batches.
Puree the soup in a blender/food processor.
Pour back into the pot and stir in the half and half.
Adjust the seasoning with salt and pepper.
May be served hot or chilled.
Makes 4 - 6 servings.
May also be garnished with chopped cilantro.