Southwestern Recipes
Tomatillo Soup
Ingredients
- Vegetable oil spray
- 1 cup chopped onion
- 3 cloves garlic, chopped
- 1 pound tomatillos, husks removed and quartered
- 1 jalapeño pepper, seeded and chopped
- 1 chicken bouillon cube
- 1 pound orzo, cooked and drained
- 1/2 cup nonfat sour cream
Instructions
- 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, jalapeño and bouillon cubeand 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.
Yield: 8 servings