Go to FATFREE Home Page See all recipes See other "soups" recipes --------------------------------------------------------------------------- tomatillo-soup Date: Sun, 25 Sep 94 14:44:46 PDT From: Ari Kornfeld I haven't posted a recipe in a while. Here's a really excellent full-bodied soup adapted from a local newspaper. Tomatillos are still in season out here (San Fran area). TOMATILLO SOUP (serves 4-6) 1 1/2 lb tomatillos (~3 kg) 1 medium russet potato (~ .5 lb, .25 kg) 5 cups well-seasoned vegetable broth (~ 1.25 liter) 3-6 mild chili peppers such as Anaheim and Pasilla 3 shallots, minced 2 garlic cloves, minced (forgot to add it this time, but normally add around five to ten. YMMV) 1/2 lime 1 jalapeno pepper (two if you want a "kick") 2TB fresh cilantro, minced (or a handful) salt and pepper to taste 1 red bell pepper (optional) - Broil and peel, peppers (Anaheim, Pasilla, and Red - not jalapeno) - sautee garlic & shallots in some broth - microwave potato for two minutes to just barely soften - husk, chop the tomatillos, chop potato - Boil, then simmer sauteed stuff, tomatillos, potato, and broth until the potato & tomatillos are soft: 15-30 minutes - Add equivalent of three of the broiled chiles, plus diced jalapeno lime juice, and minced cilantro. Simmer for five minutes. - Puree the whole bit in a blender or food mill. Serve hot or cold garnished with cilantro and the remaining broiled peppers (the red peppers taste especially good). You may want to provide salt & pepper to accomodate people's differing tastes. The cold version has a stronger potato taste than the hot version. kwvegan vegan