Cheryl Alters Jamison and Bill Jamison discovered this refreshing soup in Monterrey, Mexico. Serve in small glass cups or bowls as an appetizer, or make it a main dish with poached crab or grilled shrimp. To roast chiles and tomatillos, place on medium-high grill or broiler, and watch closely, turning so all sides blister. Place in a paper bag to steam off skins. Once cool, slip off skins and remove seeds (use gloves if the chiles are at all spicy hot). Adapted from the Jamisons’ “The Border Cookbook,” serves 4.
Ingredients
3 mild green chiles, roasted, peeled and chopped
10-12 tomatillos, husked, roasted and chopped
2 ripe avocados, chopped
1 teaspoon salt, to taste
1 clove garlic, minced (roasted if you want a milder flavor)
Generous grinding of black pepper
3 cups chilled chicken stock, skimmed of any fat
1-2 tablespoons Mexican crema, crème fraîche or sour cream
Juice of 1 lime
GARNISH
Slivered radishes, minced green onions, lime wedges and chopped cilantro
Directions
In a blender, combine all ingredients except lime juice, and puree until smooth. Taste, adjust salt and pepper, and add enough lime juice to heighten the soup’s fresh citrus flavor without making it sour.
The soup is ready to serve but can be refrigerated for up to 1 hour without losing its sprightly green color. Garnish with radishes, green onions and cilantro, and lime on the side.
Corn Broth
Use the trimmings from the Summer Sweet Corn Soup (Page 1D) for this broth. Adapted from “Fresh Every Day” by Sara Foster, makes 12-15 cups.
Ingredients
5 stripped corn cobs
1 bay leaf
Trimmings from 1 onion and 2 stalks celery, with leaves
16 saved basil stems
4 quarts water
1 teaspoon salt
1/2 teaspoon ground pepper
Directions
Place corncobs in a large saucepan with bay leaf, onion, celery and basil stems. Cover with 4 quarts water and bring to a low boil. Reduce heat, add salt and pepper. Simmer up to 1 hour. Strain broth into a bowl and discard solids.
