target | | Creamy Tomatillo Soup 1 tablespoon of margarine
1 cup of chopped scallions
3 tomatillos, quartered
2 garlic cloves, minced
1 1/2 cups of low sodium vegetable stock
1/2 cup of thawed frozen lima beans
1/4 cup of chopped fresh cilantro
3 cups of thawed frozen corn, divided
1/2 cup of spicy vegetable cocktail juice
2 teaspoons of brown sugar or 1 teaspoon of honey
1 teaspoon of lemon juice
A pinch of ground red pepper |
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In a 3 quart saucepan over medium heat, melt the margarine. Add the scallions, tomatillos and garlic, cook, stirring frequently, for 4 minutes. Stir in the stock, beans, cilantro and 2 cups of the corn. Cook for 1 minute. Working in batches, puree the mixture in a blender until smooth. Return the mixture to the pan. Stir in the vegetable juice, sugar or honey, lemon juice, pepper and the remaining 1 cup corn. Simmer for 10 to 15 minutes to blend flavors. |
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