Tomatillo Soup with Corn and Cilantro


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 pounds whole tomatillos (about 1 cup puree)
Two large ears fresh corn
1-1/2 cups chopped red onions
1/4 cup 1 2 teaspoons dry white wine
1-1/2 teaspoons 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
Salt
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.

Yield: 4 cups

Nutrition information per serving (1 cup): Calories, 145 Fat: 1.5g
Saturated Fat: 0.2g Cholesterol: 0mg


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