Chicken Tomatillo Soup: Soup
3 lb Chicken
Salt and Pepper to taste
1 tablespoon Butter or Olive Oil
1 Medium sized onion, finely chopped
3 Garlic Cloves, Finley Chopped
1 lb Fresh Tomatillos, paper husk removed and washed
2 Ears of fresh corn
1/2 of a Roasted Poblano Chile pepper. coarsley chopped
3 cups Chicken Stock
2 tablespoons Finely chopped cilantro leaves
Put the chicken in a pot and add enough water to cover, at least 8 cups. You want to end up with a minimum of six cups of stock (I like to have extra to use for other recipes or to add to thin the soup). Sometimes I poach the chicken in chicken stock or part chicken stock part water for a richer broth. For the bouquet garni tie a couple springs of thyme, and a small bunch of parsley together. Add 1 quartered onion, 1 carrot chopped, 1 bay leaf, 5-6 black pepper corns and 1 celery rib chopped. Place the tied herbs of the bouquet garni under the chicken to make skimming the oil from the top easier. Bring the pot to a boil then reduce to a simmer for about 1 hour or until the meat is cooked through and loose. You will be using the meat for the soup so don’t poach it too long or it will loose its flavor. When the oil comes to the top skim it off. When the chicken is done, strain the broth through a cheese cloth or a fine mesh strainer. Reserve the broth. Cool the chicken and shred it into
Place the cleaned tomatillos in a saucepan in an inch or so of water and gently cook them until they are tender. Drain and run them through a food mill to remove skins and seeds. Reserve the pulp.
Place 1 tablespoon of olive oil or butter in a stock pot large enough to hold the soup and sauté the onions until tender. Add to the onions the pureed tomatillos, chopped poblano peppers, corn kernels and chicken stock and simmer till heated through, add the shredded chicken. When the chicken is heated, season with salt and pepper, add more stock to thin soup according to your preference. Serve the soup and garnish with the cilantro and-or cheese, yogurt or sour cream.
Cooks note; I was fortunate to find roasted poblanos on a recent trip to Arizona. If they are not available you can roast your own. To roast the poblano peppers, Cut the pepper in half, seed and core then lay them flat on a baking sheet Place them under a broiler until they blister and turn black. When they are black put them in a covered bowl, they will continue to cook and soften. You may then remove the skins with no problem. They should not be mushy. If you have a gas stove, hold the peppers directly over the flame, rotate and roast until blistered. If poblanos are not an option use 1 or 2 raw jalapeño chiles chopped fine.
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