tangy tomatillo soup

Have you ever had tomatillos?

Also called husk cherries or tomate verde (“green tomato”), tomatillos are a relative of tomatoes but have a zippy flavor most often found in salsa verde.

Or in soup.

Our CSA had about a pound of the little green guys, and I immediately knew what I wanted to use them in. The only uses I have seen for them are in salsa, sauces, and soup (how alliterative!). The hubby isn’t a big fan of green salsas (he’s a traditionalist), and I had flagged a recipe over at fresh365 (an awesome vegetarian blog, by the way) a while back.

I didn’t end up with any process shots as the hubby was napping before an overnight shift and I was cooking as quickly and quietly as possible. The half-recipe I threw together only took about half an hour, start to finish. It turned out a little more stew-like than I anticipated, but I was generous with the rice. It was quite good, though — tangy and light-tasting, but still filling. The sliced avocado on top really complements the soup flavors nicely and really makes it a meal. The only significant change I made to the recipe was using frozen corn instead of fresh because I had it in my freezer and it’s not exactly prime corn season. I also added a touch more honey as my soup was tasting a bit too tart.

It would actually be a nice summer soup with its bright flavors, but the acidity and cilantro keep it tasting light.

Tomatillo Soup

Adapted from fresh365
Serves 4

Ingredients:
2 tablespoon olive oil
1 medium onion, diced
2 large garlic cloves, minced
1 cup frozen corn kernels
2 jalapenos, seeded and minced
10-15 medium tomatillos, husked and chopped
2 cups water
juice of 2 limes
1 teaspoon honey or agave nectar
2 teaspoons salt
1 teaspoon cumin
1/2 cup chopped cilantro
1 cup cooked rice (I used basmati)
1 avocado, peeled, pitted and cut into slices
(optional) 1 tortilla, cut into strips, drizzled with oil and salt, and broiled until golden brown

Directions:
1.) Add oil to a large saute pan over medium-high heat. Add onion and garlic and saute about 5 minutes until onion is translucent.

2.) Add corn and jalapenos and saute about 2 minutes.

3.) Add tomatillos, water, lime juice, honey, salt, cumin, and cilantro, then bring to a boil. Reduce heat and simmer for 10 minutes.

4.) Add rice and simmer 5 more minutes. Taste and adjust seasoning as needed.

5.) Serve topped with avocado slices and toasted tortilla strips.