Tomatillo And Cauliflower Spinach Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | American | Eat-lf mail, Latin.amer, Soup | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Cauliflower or one head |
| cauliflower cut in large | ||
| chunks | ||
| 1/4 | c | White onions, 1/4" dice |
| 2 | Garlic cloves, finely | |
| chopped | ||
| 1 | t | Olive oil |
| Liquid margarine, spray | ||
| 8 | oz | Tomatillos, husked and |
| rinsed in warm water | ||
| quartered | ||
| Olive oil spray | ||
| 2 | T | Chopped green chiles |
| 1/4 | c | Salsa verde, optional |
| 3 | t | Vegetarian bouillon |
| 6 | c | Water |
| 4 | oz | Chopped spinach, leaves |
| 1/4 | c | Fresh cilantro leaves |
| tightly packed | ||
| Salt and pepper, to taste | ||
| Cream, and/or | ||
| Chopped fresh cilantro, for | ||
| garnish | ||
| Hot pepper sauce |
INSTRUCTIONS
Position a rack about 5 to 5-1/2 inches below the broiler in an oven. Preheat the broiler. Combine the cauliflower, onion, garlic, and oil in a mixing bowl. Toss to coat. Transfer mixture to a baking sheet or pan, spray with a little liquid margarine and broil for 12 to 15 minutes or until the edges of the florets are dark brown, almost black. Remove from oven. Set aside to cool. Spray a large soup pot; place pot over high heat; saute the tomatillos and chopped green jalapenos or other peppers for 5 minutes, stirring often. Add the salsa verde and cook, stirring for 1 minute. Add the water and concentrated soup base, stir; bring to a boil, let boil 5 minutes, then decrease the heat and simmer for about 10 minutes. Coarsely chop the broiled vegetables and add them to the pot along with the spinach and cilantro. Let simmer 10 minutes. Add the caulillower. Puree with a handheld blender until as smooth as possible. Season to taste with salt. Let simmer 3 minutes. Ladle the soup into bowls. Garnish with a dollop of sour cream and/or cilantro and serve with a hot pepper sauce. BOOK NOTES: Central Americans often cook with cauliflower, but they don't usually make soup with it. Most commonly, they pickle it with vinegar and serve it as an accompaniment for all kinds of dishes. This recipe is very interesting because it calls for roasting the cauliflower, which gives it a completely different flavor than we're used to. I like to keep this soup as green as possible and that's why I puree the spinach at the very end. ~-author. >from ISBN 0-89815-851-6 Ten Speed: (C) 1997 Douglas Rodriguez. Latin Ladles: Fabulous Soups and Stews from the King of Nuevo Latino Cuisine: ORIGINAL VERSION: Triple the amount of butter and oil (no sprays) and chicken soup stock. >Tested by Pat Hanneman (kitpath). What a novel and fresh soup -- lemony from the tomatillo. It went well with a mildly sweet bread (Banana Walnut Yeast Bread or a cornbread with corn kernels). The reheated very well (after 6 days in the refrigerator). TIP: add chili sauce to taste to 1 tablespoon of faux cream and "spot" the soup; then garnish with cilantro. Mc-PER SERVING: 66 cals, 2.6g fat; 32% cff. PANTRY: Trader Joe's salsa verde with a hint of vinegar. I can't believe it's not butter spray. Vegetable flavored Better than Bouillon. Fresh jalapeno roasted in the oven with the cauliflower. Jennifer Trainer's Jump Up Hot Sauce with Passion. -Mar 98 (amethnic.mcf) Recipe by: Latin Ladles (1997) Douglas Rodriguez / Hanneman Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 07, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 82
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 340.3mg
Potassium: 785.1mg
Carbohydrates: 12.6g
Fiber: 6.6g
Sugar: 3.7g
Protein: 6.7g