Tomatillo Squash Bisque

* Exported from MasterCook *

TOMATILLO SQUASH BISQUE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Harned 1994 Herb/Spice
Mexican Soups
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Vegetable or olive oil
2 tb Butter or margarine
2 Garlic cloves -- fine chopped
2 md Onions -- coarsely chopped
6 md Summer squash -- chopped
-- or coarsely grated
1 Anaheim chile -- roasted
-- peeled, seeded & chopped
1 Jalapeno chile
-- seeded and chopped
6 Tomatillos -- chopped
6 c Chicken broth
5 Corn tortillas
1 1/2 tb Fresh lime juice
1/3 c Chopped cilantro leaves
Salt and pepper
-----OPTIONAL GARNISHES-----
Sour cream
Tortilla chips -- crumbled
Cilantro leaves

In a large saucepan, heat oil and butter. Add garlic
and onions; saute until softened. Add squash, chiles
and tomatillos, stirring until coated and heated
through. Add chicken broth; bring to a boil, then
cover and simmer for about 20 minutes or until squash
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 pureed and smooth. Return to saucepan and heat
through. Add salt and pepper to taste.

Serve hot accompanied with a dollop of sour cream and
a few crumbled tortilla chips and cilantro leaves.
This is a thick soup; if you prefer it thinner, add
more chicken broth.

From 1993 "Shepherd's Garden Seeds Catalog," pg. 38.



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