Tomatillo Soup

I love coming across new, interesting produce. Tomatillos, or husk cherries, have been on my radar for some time now. I was patiently waiting for their season to come, and was excited to see a row growing at my CSA this year. Unlike many CSAs where boxes are delivered or available for pick up once a week, we are invited to go directly to the fields and pick some of the produce, such as beans or tomatoes. I have a love hate relationship with this. On one hand, it is satisfying to know I had a hand in harvesting. Yet, since it is an organic farm, no matter how much bug spray I spray myself with, it is inevitable that my arms and legs will be covered with bites when I arrive home.

This past week, when the blackboard directed us to the tomatillos, I could not contain my excitement. I guess I am a bit crazy, since the highlight of my week is tomatillos, but I have accepted my fate. I was planning this tangy, Mexican-inspired soup for months, so the last step was getting my hand on some fresh tomatillos. Hand-picked by me, this soup was even more special. And, oh yes, it was worth the bug bites.



Tomatillo Soup
serves 4

2 T olive oil
1 medium onion, chopped
2 large garlic cloves, minced
2 ears fresh corn, husked
2 jalapenos, seeded and minced
10-15 medium tomatillos, husked and chopped
2 c water
juice of 2 limes
1 t honey or agave nectar
2 t salt
1 t cumin
1/2 c chopped cilantro
1 c cooked rice (I used basmati)
1 avocado, peeled, pitted and cut into slices

In a large sauté pan, heat oil over medium-high heat. Add onion and garlic, stirring, and sauté 5 minutes, until onion is translucent. With a serrated knife, cut kernels from the ears of corn, directly into pan. Stirring, add jalapenos and sauté 2 minutes. Add tomatillos, water, lime juice, honey, salt, cumin and cilantro. Bring to a boil, then reduce heat, and simmer 10 minutes. Stir in cooked rice, and simmer, 5 minutes. Season to taste. Remove from heat and ladle into soup bowls. Top with avocado slices.

Note: I also topped the soup with sliced wheat tortillas, drizzled with olive oil, sprinkled with salt, and broiled until golden brown. mmm.