Over the weekend, he tried his hand at a home-made soup using tomatillos, peppers, and a few other ingredients. Without a recipe to work with, he created a unique and flavorful soup I'd like to share with you. However, there is a caveat: this recipe is spicy. If you don't like the heat, just substitute the warm peppers for a sweeter, milder pepper or use less of the spicy peppers.
Ingredients:
3 lbs. tomatillos, hulled and quartered
2 pablano peppers, cut into chunks
2 cayenne peppers
3 jalapeno peppers
3 cloves of garlic, peeled
1 medium white onion, sliced
salt/pepper to taste
2 tablespoons of olive oil
1 cup cream
3 cups of chicken, beef, or a combination of both broths
1/2 stick butter
In a large Pyrex or stone dish, roast all vegetables, salt/pepper, and olive oil at 450 degrees for 25 minutes.
In a large pot, combine the broth(s), butter, and roasted veggies and bring to a boil for one minute; then, simmer for 17 minutes.
Using an immersion blender, blend the veggies and soup mixture until smooth. Remove the pot from heat and slowly add the cream. Mix well and serve warm.
Cheese or sour cream make a great garnish. Serve as a main dish or accompanying homemade chicken taquitos. Enjoy!
No comments:
Post a Comment