| Tomatillo Squash Bisque
2 tablespoons of vegetable or olive oil
2 tablespoons of butter or margarine
2 Garlic cloves, fine chopped
2 medium Onions, coarsely chopped
6 medium Summer squash; chopped or coarsely grated
1 Anaheim chile; roasted peeled, seeded & chopped
1 Jalapeno chile, seeded & chopped
6 Tomatillos; chopped
6 cups of chicken broth
5 Corn tortillas
1 1/2 tablespoons Fresh lime juice
1/3 cup Chopped cilantro leaves
Salt and pepper
Garnishes, optional
Sour cream
Tortilla chips, crumbled
Cilantro leaves |
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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 "Shepherds Garden Seeds Catalog," pg. 38. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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