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Ingredientes
- 2 x poblano chilies*
- 1 Tbsp. extra virgin olive oil
- 1 c. minced onion
- 2 x garlic cloves, chopped
- 1/2 lb tomatillos, husked, rinsed, cut into 1/2 inch pcs
- 1 x English hothouse cucumber, peeled, minced (about 2 c.)
- 4 c. canned low-salt chicken broth
- 2 Tbsp. chopped seeded jalapeno chilies WEAR GLOVES
- 2 Tbsp. fresh lime juice
- 2 Tbsp. minced fresh cilantro
- 1/2 c. whipping cream
- 2 x green onions, minced
Direcciones
- Char poblano chilies over gas flame or possibly under broiler till blackened on all sides. Enclose in paper bag; cold 10 min. Peel and seed chilies, then cut into 1 inch pcs.
- Heat oil in heavy medium saucepan over medium heat. Add in onion and garlic; saute/fry 5 min. Add in tomatillos and cucumber; saute/fry till onion begins to brown, about 5 min. Add in broth and poblano chilies; bring to boil. Reduce heat to medium-low and simmer till tomatillos are tender, about 10 min.
- Stir in jalapenos, lime juice and cilantro. Cold completely. Working in batches, puree soup in blender. Transfer to large bowl; stir in cream. Season to taste with salt and pepper. Refrigeratesoup till cool, at least 3 hrs or possibly overnight. Divide soup among 6 bowls. Sprinkle with green onions and serve.
- Serves 6
- *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 6 servings | |
| Calories 106 | |
| Calories from Fat 65 | 61% |
| Total Fat 7.34g | 9% |
| Saturated Fat 2.97g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 54mg | 2% |
| Potassium 306mg | 9% |
| Total Carbs 7.72g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.93g | 2% |
| Protein 4.2g | 7% |
