logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
European Travel
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel


dailyclick
All times in EST

Full Schedule
g
g Mexican Food Site

BellaOnline's Mexican Food Editor

g

Cream of Tomatillo and Chicken Soup Recipe


A grey and drizzly February day is the perfect time to raid my freezer for some tomatillos or Mexican husked tomatoes. Every summer I freeze as many of them as I can lay my hands on and they are a great joy throughout the rest of the year – although there are never enough of them to see me through until the following July. I am very frugal with them and use them only in dishes which really highlight their freshness, where their sparkle will make a real difference. When they are gone, I resign myself and forget about cooking with them for the time being, or fall back on tinned ones which are a good substitute in some dishes but not in others – it has to be said that the flavour of the tinned ones is decidedly inferior but when they are combined with dairy, cream or cheese for instance as in the recipe below, they are very acceptable.


Tomatillos © Philip Hood


This soup is creamy, rich and soothing and yet light and invigorating – particularly if you use a hot serrano chilli rather than my choice of jalapeño! If you have no fresh or frozen tomatillos, substitute drained tinned ones.

Cream of Tomatillo and Chicken Soup - Crema de Tomatillos con Pollo

Serves 2

225 g/8 oz chicken breasts without skin or bone
650 g/1 lb 7 oz tomatillos, husked and rinsed
50 g/2 oz jalapeño chillies
15 ml/1 tbsp olive oil
200 g/7 oz onions, peeled and coarsely chopped
2 garlic cloves, peeled and sliced
175 ml/6 fl oz/3/4 cup double/heavy cream
5 ml/1 tsp bouillon powder or to taste
10 g/1/3 oz fresh coriander/cilantro, coarsely chopped
2 handfuls tortilla chips (optional)
Sea salt and freshly ground black pepper

Place the chicken in a medium saucepan and add just enough cold water to cover. Bring to the boil over medium heat. Remove immediately from the heat and set aside, leaving the chicken to cool in the liquid. Shred the cooked chicken, reserving the broth.

Heat the grill to high. Line the grill pan with kitchen foil and arrange the tomatillos and chillies on it. Grill about 13 cm/5 in from the heat until they start to brown. Flip them over and grill the other side. Cool slightly then scrape the seeds from the chillies and discard the stems.

While the vegetables are cooking, heat the olive oil in a small frying pan and add the onions and garlic. Cook, stirring occasionally, until soft and just starting to turn golden.

Transfer the tomatillos and their juice, the chillies, onions and garlic to a food processor or blender. Add the chicken broth and some seasoning and blend until smooth. Scrape the soup back into the chicken saucepan and stir in the cream. Reheat. Add the shredded chicken and bring back to a simmer. Check the seasoning.

Ladle into two warm soup bowls and sprinkle first with coriander and then tortilla chips.

Serve immediately.

Buén provecho!


Chilli and Chocolate Stars of the Mexican Cocina by Isabel Hood is available from Amazon.co.uk

Just The Two of Us Entertaining Each Other by Isabel Hood is available from Amazon.com and Amazon.co.uk

Add Cream+of+Tomatillo+and+Chicken+Soup+Recipe to Twitter Add Cream+of+Tomatillo+and+Chicken+Soup+Recipe to Facebook Add Cream+of+Tomatillo+and+Chicken+Soup+Recipe to MySpace Add Cream+of+Tomatillo+and+Chicken+Soup+Recipe to Del.icio.us Digg Cream+of+Tomatillo+and+Chicken+Soup+Recipe Add Cream+of+Tomatillo+and+Chicken+Soup+Recipe to Yahoo My Web Add Cream+of+Tomatillo+and+Chicken+Soup+Recipe to Google Bookmarks Add Cream+of+Tomatillo+and+Chicken+Soup+Recipe to Stumbleupon Add Cream+of+Tomatillo+and+Chicken+Soup+Recipe to Reddit




Tomatillo, the Mexican Husked Tomato
The Sauces of Mexico - Salsa Verde Cruda
The Sauces of Mexico - Salsa Verde Cocida
RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Mexican Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Isabel Hood. All rights reserved.
This content was written by Isabel Hood. If you wish to use this content in any manner, you need written permission. Contact Isabel Hood for details.

g


g features
Gastronomic Migration - The Manila Galleons II

Gastronomic Migration - The Manila Galleons I

Cookbook Review - Tacos, Tortas and Tamales

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor