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Green Chile and Tomatillo Soup |
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Serves: 4
Print this Recipe
(Sopa de Chile Poblano y Tomatillos)
Category: Puréed Soups
Traditional ingredients are presented in an unusual way in this scrumptious contemporary soup that's my own innovation.
1 tablespoon vegetable oil
1/2 medium white onion, chopped
1 clove garlic (medium), chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
2 large poblano chiles, roasted and peeled
3/4 pound tomatillos (about 12), husked and quartered
1/2 cup loosely packed chopped fresh cilantro
3 cups canned fat-free reduced-sodium chicken broth
1 tablespoon masa harina, (corn flour for tortillas)
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1/3 cup Mexican crema or sour cream
1. In a large saucepan, heat the oil over medium heat. Add the onion, garlic, and oregano. Stir to coat with oil. Cover and cook on low heat 5 minutes. Add the chopped chiles, tomatillos, cilantro, and chicken broth.
2. In a small bowl mix the masa harina with about 2 tablespoons broth and stir into the soup pot. Bring the soup to a boil; then reduce the heat and simmer, partially covered, until the tomatillos are soft, 12 to 15 minutes. Season with salt and pepper.
3. Transfer the soup to a blender or food processor and purée until smooth. Return the soup to the pan and bring to a boil, over medium-low heat, stirring frequently, until steaming hot, 3 to 4 minutes. Serve hot, drizzled with crema.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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