If you always look at the green, papery-wrapped tomatillos in the produce aisle with a mixture of curiosity and fear, it's time to get familiar. Take them for a spin with fresh corn and a bite of cilantro in this zesty Mexican soup, you'll be fearful no longer.
1 1/4 pound whole tomatillos
2 large ears fresh corn
1 1/2 cup chopped red onions
1/4 cup dry white wine
1 1/2 teaspoon freshly minced garlic
1 cup finely diced red bell pepper
1 cup vegetable stock
1/8 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped cilantro
salt
cilantro for garnish
green onions for garnish
tortilla chips for garnish
Husk, then rinse the tomatillos. Blanch them in boiling water until the color changes to olive green. Drain, then puree in a blender or food processor. Set aside.
Shave the kernels off the ears. Take the back of the knife and rub it against the ear to remove any of the leftover corn and juice.
Braise the onions in the white wine with the minced garlic. When the onions are translucent, add the corn and red pepper and cook until tender.
Add the vegetable stock, pureed tomatillos, cayenne and black pepper. Simmer for about 15 minutes to allow the flavors to blend.
Add the cilantro, salt to taste, garnish and serve.
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