Spicy Tomatillo and Broccoli Soup
Of course you know that tomatillo's are used for salsa recipes- so why not soup! If you have never used this ingredient before it comes from nature all wrapped up like a present. The paper like coating needs to be peeled away and unwrapped. After removing the papery husks (which are inedible) you will need to rinse the stickiness. Tomatillo's are called Tomato Verde in Mexico which means green tomato. Tomatillo's are related to the tomato but do not taste like a tomato.
When shopping for tomatillo's the husk should be light brown and not shriveled or dried and should be firm. There is no need to peel the green skin under the husk which makes these little babies easy to work with. When roasting they have a nutty flavor and I roasted/broiled them in this soup. Of course you have all seen TOMATILLO's in Pork Chile Verde, Salsa Enchilada's and sometime guacamole so WHY NOT SOUP!
I like to use all of the vegetable that I cook with. In this soup I used all of the stalk of the broccoli and only a few flowerets tops. I I saved the remaining broccoli crowns for another recipe. Many parts of vegetable that are usually discarded can be used if not in the recipe then in a broth later.
Ingredients:
6 Tomatillo
1 onion, white or yellow chopped
2 shallots, peeled and chopped
2 garlic clove, chopped
3 celery stalked, chopped
2 carrots, scrubbed and chopped
1 broccoli stem with a few flowerets or 1 broccoli crown
1 medium heat pepper, seeded and chopped
5-6 cups water or vegetable broth
Pepper and Garlic seasoning salt
drizzle olive oil
2 tablespoons fresh cilantro or 1 teaspoon of dried cilantro
When shopping for tomatillo's the husk should be light brown and not shriveled or dried and should be firm. There is no need to peel the green skin under the husk which makes these little babies easy to work with. When roasting they have a nutty flavor and I roasted/broiled them in this soup. Of course you have all seen TOMATILLO's in Pork Chile Verde, Salsa Enchilada's and sometime guacamole so WHY NOT SOUP!
I like to use all of the vegetable that I cook with. In this soup I used all of the stalk of the broccoli and only a few flowerets tops. I I saved the remaining broccoli crowns for another recipe. Many parts of vegetable that are usually discarded can be used if not in the recipe then in a broth later.
Ingredients:
6 Tomatillo
1 onion, white or yellow chopped
2 shallots, peeled and chopped
2 garlic clove, chopped
3 celery stalked, chopped
2 carrots, scrubbed and chopped
1 broccoli stem with a few flowerets or 1 broccoli crown
1 medium heat pepper, seeded and chopped
5-6 cups water or vegetable broth
Pepper and Garlic seasoning salt
drizzle olive oil
2 tablespoons fresh cilantro or 1 teaspoon of dried cilantro
Remove the husks before using, the husks are
inedible. Tomatillos are very easy to cook with because they don't need
to be peeled or seeded.
Their texture is firm when raw, but soften when cooked. Rinse
before using as the tomatillo is covered by a sticky substance.
Do not peel the green skin.
In a large soup pot over medium heat drizzle olive oil and seasoning salt. Allow to cook for a few minutes stirring until the spices open up in flavor. Add onion, garlic, shallots and pepper. Saute until onion is translucent about 5 minutes. Add carrots, celery and broccoli stems. Cover with 5 cups water or broth and cook covered on low for 25 minutes or until broccoli stem is tender.
On baking sheet place tomatillos under broil and cook until toasted turning over once. Allow them to brown and then drop them in to the soup. Add fresh or dried cilantro.
Remove the soup pot from the heat and let it cool slightly.
Working in batches, puree the soup in a blender or food processor.
When ready to serve, reheat the vegetable soup puree over medium heat, stirring occasionally, until hot. Adjust seasoning if necessary.
In a large soup pot over medium heat drizzle olive oil and seasoning salt. Allow to cook for a few minutes stirring until the spices open up in flavor. Add onion, garlic, shallots and pepper. Saute until onion is translucent about 5 minutes. Add carrots, celery and broccoli stems. Cover with 5 cups water or broth and cook covered on low for 25 minutes or until broccoli stem is tender.
On baking sheet place tomatillos under broil and cook until toasted turning over once. Allow them to brown and then drop them in to the soup. Add fresh or dried cilantro.
Remove the soup pot from the heat and let it cool slightly.
Working in batches, puree the soup in a blender or food processor.
When ready to serve, reheat the vegetable soup puree over medium heat, stirring occasionally, until hot. Adjust seasoning if necessary.
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After soup is cool put in batches in the blender and puree. Serve warm or can be served as a cold soup. A dollop of sour cream, crème fresh or plain greek yogurt would be lovey on top. Garnish with cilantro.
My daughter loves spicy food and she loves soup. This recipe got her stamp of approval, I hope you like it as well.
To your good health,
Jan
To your good health,
Jan
