Evening Edge
What’s For Dinner?
DEL.ICIO.US
Tomatillo Soup - from Pangaea
Rate this recipe: (average rating = 3.00 with 5 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
From the Menu of . . . Pangaea
NOTE: This restaurant is now closed.
Q: One of my favorite lunch spots is Pangaea - -great sandwiches, salads and soup made with fresh ingredients. The Tomatillo Soup is a wonderful spicy broth studded with lime-grilled chicken, with crunchy tortilla strips scattered on top. I would love to have the recipe so I could make a gallon or two at home.
CAROL BASCHON, Watkinsville
A: Co-owner Butch Raphael offered this vegetarian version of the soup, which he said can be dressed up with grilled chicken or beef, fried tortilla chips and grated cheese. But the soup is delicious unadorned, as well.
"It's about the same texture as tomato soup, so it has a nice fullness, but it has no dairy in it, " said co-owner Pam Raphael. The soup owes its thickness to corn tortillas, which are cooked and pureed right along with the vegetables.
Hands on time: 20 minutes Total time: 45 minutes Serves: 8
Ingredients:
-
2 teaspoons vegetable oil
1 medium yellow onion, diced
3 ribs celery, diced
1 1/2 pounds tomatillos, husked and cleaned
8 yellow corn tortillas
1 1/2 teaspoons powdered cumin
1 1/2 teaspoons garlic powder
1/2 to 1 teaspoon chili powder
1/2 cup chopped fresh cilantro
6 cups water
Salt and pepper to taste
Instructions:
Heat oil over medium heat in a large pot. Add onion, celery, tomatillos, tortillas, cumin, garlic and chili powder. Cook, stirring occasionally, until onions are translucent and vegetables are aromatic, about 10 minutes. Add cilantro and water and turn heat to high until water boils. Reduce heat and allow soup to simmer until tortillas break up and tomatillos become soft, about 15 minutes. Puree in batches in a food processor or blender. Season to taste with salt and pepper.
Notes:
This tangy, slightly spicy soup is pureed after cooking, so don't worry too much about chopping the vegetables fine. Serve it straight up hot or cold, or hot topped with shredded grilled chicken, tortilla chips and grated cheese.
Tester's note: Husked tomatillos have a sticky-soapy coating, so rinse them thoroughly under cold water until there are no more suds.
Tester's note: Husked tomatillos have a sticky-soapy coating, so rinse them thoroughly under cold water until there are no more suds.
Nutrition:
Per serving: 109 calories (percent of calories from fat, 22), 3 grams protein, 20 grams carbohydrates, 4 grams fiber, 3 grams fat (trace saturated), no cholesterol, 61 milligrams sodium.
More recipes like this:
Recipes in the same category:ATL restaurant recipes
Recipes from: Pangaea