Tomatillo soup (vegetarian)

Yield: 6 servings

Measure Ingredient
3 \N 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
\N \N (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

*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.

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