Chilled Tomatillo Soup

gourmetmomma's Note:

From a fantastic regional cookbook from the Junior League of North Harris County (Houston). It is called Texas Ties, and I have NEVER had a bad recipe from the book. This is good both hot or cold. As would be expected with tomatillos and lime juice, this soup is quite citrus-y. I like the leftover soup as a dip with raw jicama.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 8 ounces fresh tomatillos , husks removed
• ½ cup chopped onion
• 2 tablespoons chopped seededpoblano peppers or 2 tablespoons chopped seeded jalapenos
• 1 ½ tablespoons fresh lime juice
• 2 teaspoons chopped fresh cilantro
• ½ teaspoon cumin
• 1⁄8; teaspoon kosher salt
• 1⁄8; teaspoon sugar
• 1 garlic clove
• 1 cup half-and-half
• 1 cup finely chopped peeled jicama
• sliced tomatillo (optional)
• fresh cilantro (optional)
• sliced almonds (optional)

Directions:

1. Combine the tomatillos with enough water to cover in a saucepan. Bring to a boil and cook for 5 minutes, or until tender. Drain tomatillos.
2. In a large food processor (or in batches in the blender, or using a stick blender), process the tomatillos, onion, poblanos, lime juice, cilantro, cumin, salt, sugar, and garlic until smooth.
3. Combine the tomatillo mixture with the half and half and jicama in a bowl and mix well. Cover and refrigerate to allow flavors to meld (1 to 4 hours).
4. Ladle the soup into bowls. Garnish each with additional tomatillos, cilantro, and almonds.
5. For a smoother soup, process the jicama as well.
6. For a heated soup, you may find it neccessary to thin with chicken stock.