Chilled Tomatillo Soup
|Vegetable oil||2 Tablespoon|
|Jalapeno chiles||2 , diced|
|Onion||1 Small, chopped|
|Tomatillos||2 Pound, husked and quartered|
|Chicken broth||4 Cup (64 tbs)|
|Chopped cilantro||2 Tablespoon|
Heat the oil in a large saucepan, and add the chilies and onion.
Cook about 10 minutes.
Add the tomatillos and broth.
Bring to a boil, reduce heat, cover and simmer until tomatillos are tender, about 15 minutes.
Season with salt.
Transfer soup to a blender and puree until smooth.