Corn and Tomatillo Soup

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Corn and Tomatillo Soup

 

1 1/2 cup tomatillos

1 1/2 cup chopped onion

2 garlic cloves, diced

1 tsp. margarine

3 to 3/4 cup whole kernel corn

1 cup frozen peas

4 cups broth

1 tbsp. chopped cilantro

4 ozs. diced green chilies

1/4 cup spinach, chopped

1 tsp. sugar

 

Sauté tomatillos, onion and garlic in with margarine

for five minutes. Remove to food processor and add

peas and cilantro. Puree to chunky. Pour in pan and

add broth, diced green chilies, chopped spinach, corn,

and sugar. Heat and serve.

 

 

 

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