Monday, February 13, 2012

Tomatillo Soup


Tomatillo Soup | Fresh 360
Whole Wheat Tortilla Chips (drizzled with olive oil & sea salt and broiled)

Tomatillo Soup
serves 4

2 T olive oil
1 medium onion, chopped
2 large garlic cloves, minced
2 ears fresh corn, husked
2 jalapenos, seeded and minced
10-15 medium tomatillos, husked and chopped
2 c water
juice of 1 lime (original called for 2 limes -- I might even use only 1/2 next time)
1 t honey
2 t salt
1 t cumin
1/2 c chopped cilantro
1 c cooked rice
1 avocado, peeled, pitted and cut into slices

In a large sauté pan, heat oil over medium-high heat. Add onion and garlic, stirring, and sauté 5 minutes, until onion is translucent. With a serrated knife, cut kernels from the ears of corn, directly into pan. Stirring, add jalapenos and sauté 2 minutes. Add tomatillos, water, lime juice, honey, salt, cumin and cilantro. Bring to a boil, then reduce heat, and simmer 10 minutes. Stir in cooked rice, and simmer, 5 minutes. Season to taste. Remove from heat and ladle into soup bowls. Top with avocado slices.

1 comment:

mkedave said...

Love the idea of adding the jalapenos. To me, tomatillos are so sweet, this adds a nice balance.