Free Recipe Tomatillo Soup
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Tomatillo Soup Recipe
Vegetable oil spray
1 c Onion; chopped
3 Cloves garlic; chopped
1 lb Tomatillos; remove husks
-quarter
1 Jalapeno; seed and chop
1 Chicken bouillon cube
1 lb Orzo; cooked and drained
1/2 c Nonfat sour cream
Tomatillo Soup Preparation
Lightly spray a nonstick 4-quart Dutch oven with vegetable oil and place over medium heat. Add the onion, garlic, a few teaspoons water, and cook, stirring constantly, about 5 minutes until the vegetables are tender. Add 3 cups water, tomatillos, jalapeno, and bouillon cube and bring to a boil. Reduce the heat and simmer 8 to 10 minutes. Cool slightly. Transfer the mixture to a food processor, or use an immersion, or hand, blender, and puree until smooth. Return the mixture to the Dutch oven, stir in the orzo, and heat through, but don”t boil. Either stir in the sour cream in the pot or add a dollop on each serving. [McRecipe:patH 18 Aug 96] Posted to MC-Recipe Digest V1 #205 Date: Sun, 18 Aug 1996 16:29:44 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : Publisher: William Morrow Lynn”s Notes: The satisfying zest of this soup makes searching for this Mexican green tomatolike fruit well worth the effort. The tomatillo is smaller than a tomato, covered with a tight-fitting paperlike husk, and tastes best when green. It can be found in specialty food stores, Latin American markets, and some supermarkets. Substitute green tomatoes if you can”t find tomatillos. Orzo is a small rice- shaped pasta that cooks in just a few minutes. (250 cal, 1.5g fat)
Cooking Temperature:
Recipe Serves: 8
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