Tomatillo Squash Bisque Recipe

Mexican Recipes To-Go

Mexican Soup Recipes

Ingredients:

2 tbsp vegetable or olive oil
2 tbsp butter or margarine
2 garlic cloves, fine chopped
2 medium onions, coarsely chopped
6 medium summer squash, chopped - or coarsely gra
1 anaheim chile, roasted - peeled, seeded
1 jalapeno chile - seeded and chopped
6 tomatillos, chopped
6 cup chicken broth
5 corn tortillas
1 1/2 tbsp fresh lime juice
1/3 cup chopped cilantro leaves
1 salt and pepper

OPTIONAL GARNISHES

1 sour cream
1 tortilla chips, crumbled
1 cilantro leaves

Instructions:

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.

Servings: 10

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