Chilled Tomatillo And Cucumber Soup
From chefmeow 16 years agoIngredients
- 2 poblano chilies shopping list
- 1 tablespoon olive oil shopping list
- 1 cup chopped white onion shopping list
- 2 garlic cloves minced shopping list
- 1/2 pound tomatillos husked rinsed and cut into 1/2" pieces shopping list
- 1 english cucumber peeled and chopped shopping list
- 4 cups chicken broth shopping list
- 2 tablespoons minced seeded jalapeno chilies shopping list
- 2 tablespoons fresh lime juice shopping list
- 2 tablespoons chopped fresh cilantro shopping list
- 1/2 cup whipping cream shopping list
- 2 green onions chopped shopping list
How to make it
- Char poblano chilies over gas flame or under broiler until blackened on all sides.
- Enclose in paper bag and cool 10 minutes then peel and seed chilies and cut into 1” pieces.
- Heat oil in heavy saucepan over medium heat then add onion and garlic and sauté 5 minutes.
- Add tomatillos and cucumber then sauté until onion begins to brown about 5 minutes.
- Add broth and poblano chilies then bring to a boil.
- Reduce heat to medium low and simmer until tomatillos are tender about 10 minutes.
- Stir in jalapenos, lime juice and cilantro then cool completely.
- Working in batches puree soup in blender then transfer to large bowl and stir in cream.
- Season with salt and pepper then chill soup until cold and divide among 6 bowls.
- Sprinkle with green onions and serve.
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