Tomatillo Soup
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
2 skinless, boneless chicken breast halves, pounded thin
3 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound chopped tomatillos
2 jalapeno peppers, seeded and minced
4 cups chicken stock
1/4 tsp. cayenne pepper
1/2 tsp. hot pepper sauce (try Bailey Farms Jalapeno sauce)
2 Tbsp. chopped fresh cilantro
1/4 cup sour cream (optional)
salt to taste
ground black pepper to taste
Instructions:
Heat the oil over high heat in a large saucepan or Dutch oven. Saute the chicken in oil until both sides are browned, approximately 2 minutes per side. Remove the chicken and set aside.
Add the onions and garlic to the saucepan and saute them until golden. Stir in the tomatillos, jalapeno peppers and broth. Bring to a boil, then reduce the heat and cover the pot. Simmer for about 15 minutes. Puree the vegetables in batches in a blender or food processor. Return to the pot and reheat. At this point taste the soup, if it is not piquant enough, add some cayenne pepper or add some pepper sauce.
Slice the chicken into thin slices and then shred it. Stir into the soup and season it to taste with salt and pepper.
When it is ready to serve, stir in the minced cilantro and ladle the soup into individual bowls. Put a dollop of sour cream on top of each portion and let it melt a bit. Top each dollop with a single cilantro leaf and serve immediately.
Recipe from http://allrecipes.com.