Shrimp and Tomatillo Soup

Name: Shrimp and Tomatillo Soup
Yield: Makes 1½ Quarts or 6 First-Course Servings
Cuisine: Mexico
Ingredients: Salt; Pepper; 3 corn tortillas, optional; ½ pound mild cheese such as Monterey Jack or mild Cheddar, coarsely grated; 1 pint sour cream; Vegetable oil for deep-frying; 2 tablespoons olive oil or canola oil; 1 white or yellow onion; 2 cloves garlic, minced; 2 cups shrimp broth, chicken broth, or water; 2 pounds fresh tomatillos, husks removed, or three 13-ounce cans tomatillos, drained; 1 chipotle chile, soaked in hot water for 30 minutes to soften if dried or rinsed if canned, seeded and chopped, or 2 jalapeno chiles, seeded and finely chopped; 2 poblano chiles, charred, peeled, and seeded and then chopped; 18 or 24 large shrimp, peeled and then deveined if desired

Preparation info

Makes
1½ Quarts

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

Don’t confuse tomatillos with green tomatoes. Tomatillos are related to gooseberries—they have the same paperlike husk—and are relatively small and bright green. They are delightfully sour, which makes them a perfect foil for chiles, cilantro, cheese, and sour cream, and are the base for most versions of Mexican salsa verde.

Ingredients

1 white or yellow onion
2 cloves garlic, minced
2 tab

Americas
Mexico
Starter
Pescatarian
Spicy
Soup
Central America
Gluten-free

Method

In a pot large enough to hold the soup, cook the onion and garlic in the oil over medium heat, stirring regularly, for about 10 minutes, or until the onion softens and is shiny but does not brown.

Add the chiles to the onion. If using fresh tomatillos, cut them in half before you add them to the pot. If using canned tomatillos, add them whole. Add the broth, cover, and simmer for 10 min