VCE: Avocado-Tomatillo Soup With Lime

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* Exported from MasterCook *

 

Avocado-Tomatillo Soup With Lime

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 234

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 bunches scallions

including most of the greens

1 green bell pepper

2 tablespoons avocado

OR sunflower seed oil

12 ounces tomatillos -- husked and rinsed

1 celery rib -- chopped

1 tablespoon chopped ginger

2 tablespoons chopped parsley

2 tablespoons chopped mint

2 jalapeño chiles -- seeded and diced

1 quart Basic Vegetable Stock or water

Salt

2 large avocados

1/2 cup buttermilk or sour cream

***FOR GARNISH***

2 teaspoons chopped mint

1 lime -- juice of

 

SERVES 4 TO 6

 

Tart tomatillos add a spark to the creamy avocado, which is otherwise too

rich and creamy to eat without immediate satiation.

 

Set aside a few scallions and a quarter of the pepper, then coarsely chop

the remainder. Heat the oil in a soup pot and add the tomatillos. Sauté

over high heat until they color, about 5 minutes, then add the chopped

vegetables, ginger, herbs and half the chiles. Cook, stirring frequently,

until the tomatillos are browned in places, about 10 minutes. Add the

stock and 1 teaspoon salt and bring to a boil. Lower the heat and simmer,

partially covered, until the tomatillos fall apart, 15 to 20 minutes. Let

cool, then purée with the avocados and buttermilk. Chill well. Taste for

salt.

 

Finely dice the reserved scallion and pepper and mix them with the mint,

lime juice, a pinch of salt, and the remaining chile. Serve a spoonful

scattered over each bowl.

 

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