This Tomatillo Soup with Corn and Cilantro relies heavily on the tomatillo for its distinctive color and taste. Both salsa verde and enchiladas suizas in your local Mexican restaurants rely heavily on the tomatillo for their distinctive color and taste.
1-1/4 pound whole tomatillos (about 1 cup puree)
2 large ears fresh corn
1-1/2 cup chopped red onions
1/4 cup dry white wine
1-1/2 teaspoon freshly minced garlic
1 cup finely diced red bell pepper
1 cup vegetable stock
1/8 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped cilantro
Cilantro, green onions, and tortilla chips for garnish
Husk and then rinse the tomatillos. Blanch them in boiling water until the color changes to olive green. Drain, then puree in a blender or food processor. Set aside.
Shave the kernels off the ears. Take the back of the knife and rub it against the ear to remove any of the leftover corn and juice. There should be 2 cups.
Braise the onions in the white wine with the minced garlic. When the onions are translucent, add the corn and red pepper and cook until tender. Add the vegetable stock, pureed tomatillos, cayenne, and black pepper. Simmer for about 15 minutes to allow the flavors to blend. Add the cilantro, salt to taste, garnish, and serve.
Recipe makes 4 cups.
Serving size: 1 cup
Calories: 145; Total Fat: 1.5g; Saturated Fat: 0.2g; Cholesterol: 0mg
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