Zucchini Tomatillo Bisque - Southern USA

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ZUCCHINI TOMATILLO BISQUE

 

2 tbsp. vegetable or olive oil

2 tbsp. butter

2 cloves garlic, chopped

2 onions, chopped

6 medium zucchini, chopped or grated

2 Anaheim chilies, roasted, peeled, seeded, and chopped

1 jalapeno chili, de-stemmed, seeded, and chopped

6 tomatillos, husked and chopped

6 cups vegetable stock

5 corn tortillas

1 to 2 tbsp. lime juice

1/3 cup chopped cilantro leaves

salt and pepper

 

GARNISH

 

sour cream

crumbled tortilla chips

cilantro leaves

 

In a large saucepan, heat oil and butter, add garlic and onions and saute

until softened.

 

Add zucchini, chilies, and tomatillos, stirring until coated and heated

through.

 

Add vegetable stock; bring to a boil, then cover and simmer for about 20

minutes or until zucchini is tender.

 

Tear or shred tortillas into pieces and add to soup mixture.

 

Stir in lime juice and cilantro leaves.

 

In a blender or food processor, blend soup in batches until smooth. Add salt

and pepper to taste.

 

Serve hot accompanied with a dollop of sour cream and a few crumbled tortilla

chips and cilantro leaves.

MAKES 10 cups

 

NOTE:

 

This is a very thick soup; if you prefer it thinner, stir in a little more

stock before serving.