Title: Cold Tomatillo Soup
Categories: Spice Soup
Yield: 1 Servings

2	tb	Vegetable oil
2		Jalapenos, seeded and diced
		Finely
1	sm	Onion, diced finely
2	lb	Tomatillos, husked and
		Quartered
4	c	Chicken stock (preferably
		Homemade)
		Salt
2	tb	Chopped cilantro leaves

Heat oil in a lage saucepan over medium-low heat. Add chilies and onion and cook until tender, stirring occasionally, about 10 minutes. Add tomatillos and stock and bring to boil. Reduce heat,cover and simmer until tomatillos are tender, about 10 minutes. Puree soup then cool completely. Cover and chill. Before serving test for salt and ladle into bowls. Garnish with cilantro.

Depending on how many chilies you add, this could make a good cooler for a hot and spicey meal.

(from a Bon Appetit Mag.) KGB (Katherine M.Grine Barto) barto@popmail.ucsd.edu From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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