THIS SOUP IS VERY FLEXIBLE!
This is AMAZING. Tomatillos are very rare and very expensive here in the UK so my wife and I grow our own mainly to make this soup. We add sweetcorn to bulk it out a touch but adore it. Thank you!
~ Gareth
– Preheat the oven. Roast the tomatillos (and jalapeno if desired), flipping halfway. The peppers will be done when browned and soft to the touch. Let it cool for a few minutes, then place in a food processor with the cilantro and puree.
– Meanwhile, in a medium saucepan over medium heat, heat the olive oil and cook the leeks, until softened. Add the garlic and season lightly with salt. Add the chicken stock, cumin and chicken, and bring to a boil. Let it cook until the chicken is cooked through. Remove the chicken and shred. Set aside.
– Working in batches, put tomatillo puree and soup into a blender or food processor and blend until smooth. Return to the soup pot, bring to a boil and simmer. Adjust seasoning and put the chicken back into the pot and heat through.
– Serve hot with a dollop of creme fraiche, additional cilantro garnish, and some crusty warm bread or tortilla strips.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...