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Ingredients:
1 vegetable oil spray
1 cup onion -- chopped
3 cloves garlic -- chopped
1 lb tomatillos -- remove husks
1 quarter
1 jalapeno -- seed and chop
1 chicken bouillon cube
1 lb orzo -- cooked and drained
1/2 cup nonfat sour cream
Instructions:
Lightly spray a nonstick 4-quart Dutch oven with vegetable oil and
place over medium heat. Add the onion, garlic, a few teaspoons water,
and cook, stirring constantly, about 5 minutes until the vegetables
are tender. Add 3 cups water, tomatillos, jalapeno, and bouillon cube
and bring to a boil. Reduce the heat and simmer 8 to 10 minutes. Cool
slightly.
Transfer the mixture to a food processor, or use an immersion, or
hand, blender, and puree until smooth. Return the mixture to the
Dutch oven, stir in the orzo, and heat through, but don't boil.
Either stir in the sour cream in the pot or add a dollop on each
serving. [McRecipe:patH 18 Aug 96]
Recipe By : Lynn Fischer, Healthy Indulgences (1995)
From:
Servings: 8
The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. Robert Orben
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Tomatillo Soup Recipe brought to you by Mexican Recipes To-Go
