Tomatillo And Tamarind Soup With Chayote Salad
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Canola Oil1 medium
White Onion (cut into 1/2-inch dice)1 cup
White Wine1 tbsp
Tamarind Paste (seedless)450 g
Tomatillo (dehusked)5 cups
Chicken Stock450 g
Butter (cubed)1
SaltDirections:
1
To make the soup, heat canola oil in a large saucepan over medium heat
2
Add the onion, garlic and ginger and saute, stirring until brown and soft, about 6 minutes
3
Add the white wine and reduce by half
4
Stir in tamarind and tomatillos
5
Saute another 4 minutes
6
Add chicken stock and bring to a boil, then reduce heat to low and simmer
7
Simmer soup until tomatillos turn from a dark green to a light green and are soft, about 20 minutes
8
Using a hand blender or a food processor, puree the soup mixture
9
Add the butter 1 piece at and time, blending again after each addition, to thicken the soup slightly
10
Season with sugar, salt and black pepper
11
To make the salad, roast Anaheim chiles under the broiler until skin turns black
12
When cooled, peel and cut chiles into 1/2-inch dice
13
Heat a saucepan over medium heat and add canola oil
14
Saute onion and garlic until soft but not brown, about 4 minutes
15
Add chayote and stir until tender but not soft, about 10 minutes
16
Add diced green chiles and season to taste
17
PLATING Ladle soup into bowls, spoon and portion of the chayote salad onto each and serve
18
Wine Suggestion: Tokay Pinot Gris, Domaine Paul Blanck, Alsace 1998