Ingredients
- 8 cups vegetable stock
- 5 Anaheim chilies
- 1 1/2 pounds tomatillos
- 2 Tbs vegetable oil
- 1 yellow onion
- 10 garlic cloves, minced
- 2 tsp salt
- 1 tsp ground coriander
- 3 Tbs minced oregano
- 4 jalapeno peppers, seeded and minced
- 1 medium zucchini, diced
- 2 medium gold potatoes, diced
- 3 cups corn, fresh or frozen
- 1 cup heavy cream [optional]
- 1 tsp cracked pepper
- 1/2 bunch cilantro, chopped
- 1/2 bunch scallions
Directions
Heat stock and keep it warm while assembling the soup.
Pre-heat oven to 400o F. Halve and seed chilies and arrange them on an oiled baking tray. Remove husks from tomatillos, rinse and dry and rub them with a light coating of oil. Place them on a baking sheet with the chilies and roast until the tomatillo and chili skins are slightly charred. Dice the chilies and roughly chop the tomatillos. Set aside.
In a soup pot over medium-high heat, heat the oil and sauté onion until translucent. Stir in garlic, 1 tsp salt, coriander, minced oregano and sauté until golden. Add the jalapenos, zucchini, potato and remaining salt and stir to combine. Sauté for several minutes, then pour in warm stock and cover. Bring to boil, reduce heat and simmer until the potatoes are tender. Add the corn, chilies and tomatillos; simmer 10 minutes. Stir in cream and more stock to thin if necessary. Simmer and season with salt and cracked pepper to taste. Add chopped cilantro and scallions just before serving. Serves 8-10.