This delicious, low-fat tomatillo soup is from Gail Gold of Chicago. Tomatillos, which taste like a combination of lemons, apples and herbs, are a staple in Southwestern and Mexican cooking. This recipe freezes beautifully too.
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TOMATILLO SOUP
Preparation time: 20 minutes
Cooking time: 30 minutes
Yield: 6 servings
3 tablespoons butter
5 tomatillos, husked, quartered
1 medium onion, finely chopped
1 clove garlic, minced
3 packages (10 ounces each) frozen corn
2 cans (16 ounces each) chicken or vegetable broth
1 can (4 ounces) chopped green chilies
1 cup frozen peas
6 sprigs cilantro
1/4 cup chopped fresh spinach
1 tablespoon sugar
1/2 teaspoon salt or to taste
Freshly ground black pepper to taste
1. Melt butter in large saucepan over medium-high heat. Add tomatillos, onion and garlic; cook 5 minutes, stirring frequently. Stir in corn, broth, chilies, peas and cilantro. Heat to boil; reduce heat to medium-low and simmer 20 minutes.
2. Puree soup in batches in blender or food processor fitted with metal blade until smooth. Return to saucepan. Add spinach, sugar, salt and pepper; stir until mixed and heated through, 2 to 3 minutes.
Nutrition information per serving:
Calories ………… 240 Fat ………… 8 g Saturated fat … 4 g
% calories from fat .. 32 Cholesterol .. 15 mg Sodium ……. 980 mg
Carbohydrates …… 39 g Protein …….. 9 g Fiber ……….. 6 g
