Chilled Tomatillo Soup

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.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 8  ounces  fresh  tomatillos, husks removed
• 1⁄2 cup  chopped onion
• 2  tablespoons  chopped seeded  poblano peppers or 2  tablespoons  chopped seeded  jalapenos
• 1 1⁄2 tablespoons fresh lime juice
• 2  teaspoons  chopped fresh cilantro
• 1⁄2 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.