Try this Tomatillo Soup recipe, or contribute your own.
Lightly spray a nonstick 4-quart Dutch oven with vegetable oil and place over medium heat. Add the onion, garlic, a few teaspoons water, and cook, stirring constantly, about 5 minutes until the vegetables are tender. Add 3 cups water, tomatillos, jalapeno, and bouillon cube and bring to a boil. Reduce the heat and simmer 8 to 10 minutes. Cool slightly. Transfer the mixture to a food processor, or use an immersion, or hand, blender, and puree until smooth. Return the mixture to the Dutch oven, stir in the orzo, and heat through, but dont boil. Either stir in the sour cream in the pot or add a dollop on each serving. [McRecipe:patH 18 Aug 96] Posted to MC-Recipe Digest V1 #205 Date: Sun, 18 Aug 1996 16:29:44 -0700 (PDT) From: PatH
Paulajo321 5y agoThis recipe is quite tasty but needs a little editing. One pound of orzo is way too much pasta for the liquid. I recommend using 1/4 lb of cooked orzo or maybe a 1/2 cup of barley. Otherwise it is a fast, easy yummy soup.
jnpet 6y agoI was so excited when I found canned Tomatillos at the local supermarket. <br>I've missed cooking with Tomatillos and although I would have preferred fresh one's, canned would do.<br>This was simple to make and as indicated, I used canned tomatillos. I also used small macaroni instead of orzo as I was unable to find orzo in the market.<br>Cooking was quick and simple.<br>The flavor has that wonderful tomatillo tangy sourness. The sour cream cuts the sharpness so that it isn't overwhelming. Delicious!