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
Copyright 2000, Ming Tsai and Amy Trujillo, All Rights Reserved