Tomatillo soup (vegetarian)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Stalks celery; sliced | |
| 1 | large | Leek*; sliced |
| 2 | mediums | Carrots; sliced |
| ½ | cup | Red bell pepper; seeded & diced |
| ½ | cup | Yellow bell pepper; seeded & diced |
| ¼ | cup | Poblano chile; seeded & diced |
| 2 | cups | Tomatillos; sliced |
| (husks removed) | ||
| 1 | tablespoon | Olive oil |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Dried thyme |
| 1 | teaspoon | Dried sage |
| 1 | tablespoon | Ground cumin |
| 1 | tablespoon | Ground red chile |
| 1 | teaspoon | Kosher salt |
| 6 | cups | Water |
| ⅓ | cup | Fresh orange juice |
| ¼ | cup | Fresh lime juice |
| ¼ | cup | Chopped cilantro |
Directions
*white & tender green parts
In large pan over medium heat, saute the celery, leek, carrots, bell peppers, poblano, and tomatillos in olive oil. Add oregano, thyme, sage, cumin, red chile and salt. Add water to cover and simmer until tender. Add juices and cilatnro. Season with salt to taste. Serves 6.
Author's note: Soup keeps well and tastes very good the second and even third day after preparation, so don't hestiate to make this early.
Restaurant: Garland's Oak Creek Lodge, Sedona, Arizona, Chef Amanda Stine.
Book: Vegetarian Southwest, recipes from the region's favorite restaurants, by Lon Walters, 1998; ISBN: 0-87358-710-3.
Recipe by: Garland's Oak Creek Lodge, Sedona, Arizona Converted by MM_Buster v2.0l.