Tomatillo and Tamarind Soup with Chayote Salad
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 583
- Total Fat
- 42
- Saturated Fat
- 16
- Carbohydrates
- 42
- Dietary Fiber
- 8
- Sugar
- 22
- Protein
- 5
- Cholesterol
- 61
- Sodium
- 1797
- Total: 1 hr 10 min
- Prep: 10 min
- Cook: 1 hr
Ingredients
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
Directions
- 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.
Salad:
- 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