| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Soup | 6 | Servings | |
INGREDIENTS
| 2 | tb | Vegetable oil |
| 2 | Jalapenos; seeded and diced finely | |
| 1 | sm | Onion; diced finely |
| 2 | lb | Tomatillos; husked and quartered |
| 4 | c | Chicken stock (preferably homemade) |
| Salt | ||
| 2 | tb | Chopped cilantro leaves |
INSTRUCTIONS
(from a Bon Appetit Mag.) -- 6 Servings Heat oil in a lage saucepan over medium-low heat. Add chilies and onion and cook until tender, stirring occasionally, about 10 minutes. Add tomatillos and stock and bring to boil. Reduce heat,cover and simmer until tomatillos are tender, about 10 minutes. Puree soup then cool completely. Cover and chill. Before serving test for salt and ladle into bowls. Garnish with cilantro. Depending on how many chilies you add, this could make a good cooler for a hot and spicey meal. KGB (Katherine M.Grine Barto) <barto@popmail.ucsd.edu> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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