Sunday, April 18, 2010
1 Recipe #96: Tomatillo Soup
Tomatillos are part of the nightshade family, and are a close cousin to the tomato. They are very nutritious, containing almost no fat, cholesterol, or sodium, and are rich in iron, magnesium, phosphorus, copper, potassium, manganese, niacin (vitamin B-3), & vitamins A, C & K. They are also very good source of dietary fiber.
This Mexican soup is a tangy treat for the senses! Enjoy!
1 Tbsp. olive oil
1 c. red onion, chopped (about 1/2 large onion)
3 large garlic cloves, minced
1 large bay leaf
4 c. vegetable stock or water
2 c. tomatillos, husked, washed, & diced (about 6 medium-sized tomatillos)
1/2 jalapeño peppers, finely minced
1/4 c. fresh basil, finely minced
1/2 c. fresh cilantro, finely minced
2 Tbsp. fresh oregano, finely minced (about large 4 sprigs of oregano)
1 tsp. cumin
salt, to taste
ground black pepper, to taste
juice of 1/2 lime
Directions: In a large sauce pot, sauté onion & garlic in olive oil on low heat until soft. While onions are cooking, add bay leaf. Stir on occasion to avoid browning or burning. Next, add vegetable stock (or water), tomatillos, jalapeño, basil, oregano, & cumin. Season with salt & pepper to taste. Simmer soup for about 15-20 minutes. Let cool and add lime juice. Stir soup thoroughly. Remove & discard bay leaf. Pour into blender & pulse until puréed.
Add a dollop of low-fat sour cream (or non-fat yoghurt) to each bowl, garnish with cilantro, and serve with baked corn tortilla chips.
Chef's Notes: Tomatillos need to be husked and thoroughly washed to remove the sticky coating from their skins.
Alternate Preparation Ideas: If you prefer, you can skip the puréeing step to serve as a heartier, chunky soup (i.e., similar in texture to a posole). This soup would also taste good with adobe seasoning &/or epazote. Other possible toppings include melted, shredded low-fat Monterey Jack or cheddar, diced cucumber, &/or avocado.
Yield: Serves 3-4.