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Honeyed Potato And Tomatilla Salsa Dueto

Visually resplendant -- and gastronomically exciting -- this double soup is easy to make and worth it even if it weren't. The sweetness and creaminess of the potato soup foundation perfectly sets off the complex tang of the serrano chile-tomatillo soup swirled into its center -- and they are scrumptious eaten together with a sprinkling of finely chopped red pepper. (Created in honor of Pope John Paul II's triumphant return to Mexico)

Courses: Soup
Serves: 4 people

Recipe Ingredients

  Honeyed Potato Soup
3 cups 711mlVegetable or chicken stock
1 lb 454g / 16ozPotatoes - (abt 3 med) - peeled, and
  Cut into same-sized chunks
  (or sweet potatoes/ although they will
  Change the colors of the Mexican flag)
  Salt - to taste
  Freshly-ground white pepper - to taste
1   Onion - cut in chunks
1/4 cup 59mlHeavy cream
1 tablespoon 15mlHoney
  Serrano Tomatillo Soup
1 lb 454g / 16ozTomatillos - husks removed
4   Serrano chilies - cored and seeded
1 cup 237mlWater
  Salt - to taste
3/4 cup 12g / 0.4ozRoughly-chopped cilantro
1 tablespoon 15mlLard
1   Onion - finely chopped
  Finely-minced sweet red pepper

Recipe Instructions

Make the potato soup in one large saucepan: Bring the stock to a boil, add the potato and onion chunks, and salt and pepper to taste. Reduce heat and simmer, partially covered, until tender, about 15 to 20 minutes. Puree in a blender, then blend in the cream and the honey. Pour back into the saucepan and keep on a bare simmer.

Make the serrano-tomatillo soup in another saucepan: Bring the water to a boil, add the whole tomatillos and serranos, and salt lightly. Reduce heat and simmer until tender, about 15 to 20 minutes. Puree in a blender with the chopped cilantro. Heat the lard in the saucepan and saute the finely chopped onion until transparent. Pour in the soup, bring to a boil, and cook for 10 minutes.

When ready to serve, pour the potato soup into each flat soup bowl in equal portions, not filling too high. Carefully pour a scant cup of the tomatillo soup directly in the middle of each bowl of potato soup and swirl through. Sprinkle the chopped red pepper in the center of each and serve immediately.

Serve this spectacular first course to 4 to 6 people in flat soup plates as a first course.

Soup Of The Evening...Beautiful Soup at


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