Zucchini Tomatilo Bisque

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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

 

Optional 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.