Guest guest Posted December 25, 2007 Report Share Posted December 25, 2007 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. Quote Link to comment Share on other sites More sharing options...
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