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Recipe: Roasted Tomatillo and Corn Soup

For those of you who are unfamiliar, tomatillos are very popular in Mexican cuisine and are known as tomate verde (green tomato).  They have an inedible husk around the outside that turns brown and splits when the tomatillo is mature.  Tomatillos are more tart than tomatoes but turn sweeter as they’re cooked.  Tomatillos make great sauces, salsas, and soups.  The corn in this recipe adds starch and sweetness to the soup, making it more hearty and filling.  Plus, corn is now in season!

Roasted Tomatillo and Corn Soup

Serves 8

  • 15-20 tomatillos, cleaned
  • 4 ears of corn (or 2-3 cups)
  • 2 tbsp olive oil
  • 1 large onion
  • 2-3 cloves garlic
  • 1 medium jalapeño pepper
  • 3-4 cups chicken or vegetable stock
  • 1 tsp cumin
  • Salt and pepper to taste
  • Garnish: cilantro

Set the oven to broil and lightly spray a roasting pan with olive oil. Place the tomatillos in the pan and under the broiler for about 15 minutes, or until charred. Remove from oven.

Chop the onion, garlic and pepper.  In a large pot, heat 2 tbsp olive oil over medium-high heat.  Add the onion and sauté about 5 minutes.  Add garlic and sauté 2-3 minutes more, finally add the pepper.  Pour the tomatillos and the juices from the roasting pan into the pot.

Add enough stock to cover the tomatillos, cover, and reduce the heat to medium-low.  While the stock mixture is heating, cut corn off cob. Place the corn on the roasting pan, spreading it in an even layer, and place under broiler for about 8-10 minutes or until roasted.

Add the corn and cumin to the stock pot and stir.  Using a hand blender or food processor blend the soup until blended evenly.  Garnish with a sprig of cilantro.

125 calories ∣ 41 calories from fat ∣ 5g fat ∣ 1g saturated fat ∣ 19g carbs ∣ 3g fiber ∣ 5g protein ∣ Excellent source of Vitamin C ∣ Niacin

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One Comment to "Recipe: Roasted Tomatillo and Corn Soup"

  1. Bryan says:

    Great website.. this is very helpful information..
    keep the good work..

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