Tomatillo and Tamarind Soup with Chayote Salad

Total Time:
1 hr 10 min
10 min
1 hr

4 servings

  • Soup:
  • 3 tablespoons canola oil
  • 1 large white onion, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 1 tablespoon fresh ginger, roughly chopped
  • 1 cup white wine
  • 1 tablespoon seedless tamarind paste
  • 1 pound tomatillos, dehusked
  • 5 cups chicken stock or low sodium canned broth
  • 1/4 pound butter, cubed
  • Sugar, to taste
  • Salt and freshly ground black pepper
  • Salad:
  • 2 Anaheim chiles
  • 2 tablespoons canola oil
  • 1 medium white onion cut into 1/2-inch dice
  • 2 garlic gloves, minced
  • 3 medium chayote squash, peeled and cut into 1/2-inch dice
  • Salt and freshly ground black pepper
  • To make the soup, heat canola oil in a large saucepan over medium heat. Add the onion, garlic and ginger and saute, stirring until brown and soft, about 6 minutes. Add the white wine and reduce by half. Stir in tamarind and tomatillos. Saute another 4 minutes. Add chicken stock and bring to a boil, then reduce heat to low and simmer. Simmer soup until tomatillos turn from a dark green to a light green and are soft, about 20 minutes.

  • Using a hand blender or a food processor, puree the soup mixture. Add the butter 1 piece at and time, blending again after each addition, to thicken the soup slightly. Season with sugar, salt and black pepper.

  • To make the salad, roast Anaheim chiles under the broiler until skin turns black. When cooled, peel and cut chiles into 1/2-inch dice.

  • Heat a saucepan over medium heat and add canola oil. Saute onion and garlic until soft but not brown, about 4 minutes. Add chayote and stir until tender but not soft, about 10 minutes. Add diced green chiles and season to taste.

  • PLATING Ladle soup into bowls, spoon and portion of the chayote salad onto each and serve.

  • Wine Suggestion: Tokay Pinot Gris, Domaine Paul Blanck, Alsace 1998

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