Friday, September 5, 2014

Creamy Roasted Tomatillo Soup

































roasted tomatillo soup































Creamy Roasted Tomatillo Soup
How lucky to have found organic tomatillos from our local veggie farmer, in fact he must have had 10 different varieties of tomatoes this season and many heirlooms, some were as large as a grapefruit and sweet too. One yellow heirloom tomato, not sure of variety, was a lovely 32 ounces when blended.
Of course I used this in an eggplant stew made this week.  Along with the many tomato dishes I’ve enjoyed in the last two weeks, one being a tomato galette, another was the creamy tomatillo soup. In the past I’ve enjoyed them in spicy salsa with mango but this time around I wanted to try them roasted and pureed for a spicy soup, the creaminess was an after thought, which rounded out the acidity nicely.  What I love about having nuts lying around is they make wonderful creams quickly when you need them. In this case, I combined cashews with a little water in my blender and voila, the cream I needed to smooth out the soup.  Tortillas were served on the side, but corn muffins would be best, or a slice of rustic bread for dipping.
Enjoy those tomatoes before they’re gone!!!!

Creamy Tomatillo Soup
Serves 4
Ingredients
2 pounds tomatillos
1 medium onion chopped
3 cloves garlic roasted with skin on
1 green apple peeled, quartered and roasted
2 sweet small yellow peppers roasted
large pinch cayenne or red pepper flakes or both – I used both
1 ½ tsp cumin seed ground
2 tsp fresh ginger minced
¾ tsp sea salt
3 cups veggie broth
1 tbsp pure maple syrup
5 tbsp cream  - recipe below

Method
Pre heat oven to 450 – line a baking sheet with parchment paper

1. Peel the papery skin and quarter each tomatillo and place in large bowl and toss with olive oil and pinches of sea salt, transfer to the baking sheet, add the yellow pepper whole, and quartered apple to the baking sheet as well.

2. Roast tomatoes for 40 minutes, the peppers and apple will be done earlier in about 20-25 minutes the skin should separate from the peppers, remove from oven and transfer the peppers to a bowl covered, the steam will make removing the skin easier, continue cooking tomatoes until they collapse and are juicy, the last 8 minutes of cooking add the garlic with skin and roast.

3. Meanwhile in a medium pot sauté the onion in 1 tbsp olive oil until tender about 6 minutes.

4. Remove the tomatoes when done, and the skin of peppers should be peeled and seeded by now.
In a blender add the tomatoes, apple, peeled garlic, one of the yellow peppers, ginger, cayenne, cumin, sea salt and blend until pureed but some bits still remain, should look like applesauce, transfer the mixture to the pot of onions, and add the veggie broth a little at a time stirring in to combine, bring the soup to a boil then simmer on low uncovered, add the cream and 1 tbsp pure maple syrup and continue to simmer 10 minutes

Chop the 2nd yellow pepper and set aside for topping

Cashew Cream or your choice
1/3 cup raw cashews
½ cup water

Method for Cream
Combine in powerful blender until liquefied
Use 5 tbsp in the tomatillo soup

Serving
Spoon the soup in bowls and drizzle extra cream and top with chopped pepper

Serve with bread or cornbread muffins
XOX Diana 

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