Dish of 24 Jan 2008

MEXICAN TOMATILLO SOUP

4 servings

The wonderful acidic tang of tomatillos is perfectly balanced in this delicious soup with the addition of jalapeno chilies, sour cream and Monterey Jack cheese. I like to serve a bowl of this soup, piping hot, accompanied by a generous toasted cheese sandwich. Good eats!

30 ml (2 tablespoons) olive oil
1 onion, chopped
3 garlic cloves, minced
1 x 28oz- tin tomatillos or 2 lb fresh tomatillos, roughly chopped (1 kg tomatillos)
2 jalapeno chilies, seeded and finely chopped
1-liter (4 cups) good chicken stock
salt and pepper to taste
125 ml (1/2 cup) fresh coriander leaves
sour cream
Monterey Jack cheese, grated

1. Heat the oil in a saucepan and sauté the onion and garlic until soft. Add the tomatillos, jalapenos and chicken stock and simmer gently for 15 minutes. Cool slightly and puree the soup until smooth. Season to taste with salt and pepper.
2. Serve piping hot with a swirl of sour cream, fresh coriander leaves and a grinding of black pepper. Pass the grated Monterey Jack cheese around for quests to help themselves.

>>Back<<