Tomatillo Squash Bisque

Recipe Ingredients

2 tablespoons	30ml	Vegetable or olive oil
2 tablespoons	30ml	Butter or margarine
2		Garlic cloves - fine chopped
2		Onions - coarsely chopped (medium)
6		Summer squash - chopped (medium)
		OR coarsely grated
1		Anaheim chile - roasted
		Peeled - seeded & chopped
1		Jalapeno chile - - seeded and chopped
6		Tomatillos - chopped
6 cups	1422ml	Chicken broth
5		Corn tortillas
1 1/2 tablespoons	22ml	Fresh lime juice
1/3 cup	5.3g / 0.2oz	Chopped cilantro leaves
		Salt and pepper
		Optional Garnishes
		Sour cream
		Tortilla chips - crumbled
		Cilantro leaves

Recipe Instructions

In a large saucepan, heat oil and butter. Add garlic and onions, saute until softened. Add squash, chiles and tomatillos, stirring until coated and heated through. Add chicken broth, bring to a boil, then cover and simmer for about 20 minutes or until squash is tender. Tear or shred tortillas into pieces and add to soup mixture. Stir in lime juice and cilantro leaves.

In a blender or food processor, blend soup in batches until pureed and smooth. Return to saucepan and heat through. Add salt and pepper to taste.

Serve hot accompanied with a dollop of sour cream and a few crumbled tortilla chips and cilantro leaves. This is a thick soup, if you prefer it thinner, add more chicken broth.

From 1993 "Shepherd's Garden Seeds Catalog," pg. 38.

Source:
Patricia Wriedt - Mexico City

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