Green Chile Soup

In a medium saucepan, heat the oil over medium high heat. Add the onion, garlic, and serrano and saute until they are softened, about 5 minutes. Add the tomatillos and the chicken stock and bring to a boil, lower the heat and simmer until tomatillos are tender, about 10 minutes.

Puree the mixture in batches, if necessary, in a blender with the cilantro. Pour back into the saucepan and add the lime juice, green chiles, and cream. Salt and pepper to taste. Ladle into soup bowls and sprinkle over each serving.

The heat of this soup obviously depends on the type of chile you use. If you use a canned version, the soup will be quite mild. Instead, treat yourself to freshly roasted green chiles from Hatch, New Mexico, where the most flavorful chiles are cultivated. You usually even have a choice between mild, medium, hot, and extra hot, so you'll remember the soup long after you've licked the bowl.