Try this Chilled Tomatillo-Tequila Soup recipe, or contribute your own.
Suggest a better description"West" Magazine, San Jose Mercury-News, June 27, 1999, p. 30 1. In a large saucepan, heat olive oil and saute onions until soft and lightly browned. Add jalapeno, tomatillos, garlic, cumin and oregano. Saute 5 minutes more. 2. Add stock, bring to a boil, then lower heat and simmer uncovered 10 minutes. Transfer to a blender or food processor and puree, in batches if necessary. Refrigerate until well chilled. 3. At serving time, stir in tequila, lime juice, salt and Tabasco to taste, cilantro, sugar and yogurt. Serves 8 as a starter course. From "From the Earth to the Table" by John Ash (Dutton) Posted to CHILE-HEADS DIGEST by TonyLima@ms.spacebbs.com (Tony Lima) on Jun 28, 1999,
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Serving Size: 1 Serving (2562g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1040 | ||
Calories from Fat: 243 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27g | 36 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 58.2mg | 18 % | |
Sodium 1914.4mg | 66 % | |
Potassium 2695.3mg | 71 % | |
Total Carbohydrate 115.5g | 34 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 112.1g | ||
Protein 53g | 76 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1040
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