Guest guest Report post Posted October 29, 2007 Zucchini Tomatilo Bisque 2 tbsps. vegetable or olive oil 2 tbsps. butter 2 cloves garlic, chopped 2 onions, chopped 6 medium zucchini, chopped or grated 2 anaheim chilies, roasted, peeled, seeded, and chopped 1 jalapeno chile, de-stemmed, seeded, and chopped 6 tomatillos, husked and chopped 6 cups stock 5 corn tortillas 1 to 2 tbsps. lime juice 1/3 cup chopped cilantro leaves salt and pepper Garnishes: 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, chiles, and tomatillos, stirring until coated and heated through. Add chicken 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 adn a few crumbled tortilla chips and cilantro leaves. This is a very thick soup; if you prefer it thinner, stir in a little more stock before serving. Makes about 10 cups. Be smarter than spam. See how smart SpamGuard is at giving junk email the boot with the All-new Mail Quote Share this post Link to post Share on other sites
