Date: Sun, 25 Sep 94 14:44:46 PDT
From: Ari Kornfeld (firstname.lastname@example.org)
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).
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 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.