(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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