Does anyone else feel like no matter how much you sweep, you immediately need to sweep again? I swear I swept my apartment at least 4 times yesterday… and it’s not like I’m flinging dough and particulates all over the dang place — but it accumulates so quickly! I am by no means a neat freak, but I have actually vacuumed my place TWICE in one day. WHERE ARE YOU COMING FROM, DUST!? Wowza.
But then, I also recognize that I’m often slinging flour around for basically no reason (it feels good? I need some for a picture?) and carrying spoons full of spicy spicy soup across my kitchen (which is all of 8 feet) again, for a picture. Yeah. I guess I can see how it might get kinda messy in here, and require multiple daily cleanings. Anyone want to come be my personal sweeper? Mopper? Soup-spill-wiper-upper? Anyone? Anyone? K we’ll keep working on it.
This soup is spicy as heck. At least, the one I made. I’ve put notes in the recipe so it won’t be as mouth-searingly hot for you. I used two VERY spicy chili’s from my mom’s garden (I forget the type… but MAN ARE THEY HOT), and ended out mixing in a TON of plain yogurt to counteract the spice. But that’s basically a different soup — and one to which I also added corn. I completely forgot that I wanted to put corn in this one … so I photographed it and ate some and realized I had corn alllll ready to go. So, that’s for another time! Or maybe use your imagination. Imagine delicious sweet yellow corn kernels floating in this tomatillo lake! It’s delicious, I swear!
Here’s the basic gist of the recipe: get some tomatillos. Peel them, wash them, slice them in half. Broil them, along with some peppers (or not!). If you want to be super efficient (and I would recommend this, although I didn’t actually DO it in this recipe), throw the onions and garlic in there too. Puree it all once it’s charred and squishy! If you want to do exactly what I did, just broil/puree the tomatillos and peppers. Then, heat up your soup pot! Add garlic/onion, then some broth, the puree, then beans. Get your toppings (plain yogurt, avocado, crispy tortilla strips) ready to go, and EAT UP! It’s actually a ridiculously quick recipe, altogether. Final step: say goodbye to summer… because it is GONE! We’re gonna get reaaaal basic with some pumpkin spice up in here soon!Print
- 12–15 ripe tomatillos
- 1 hot pepper (pick one that matches YOUR spice tolerance!)
- 1 tsp olive oil
- 2/3 cup diced white onion
- 3 garlic cloves, minced or crushed
- 2 cups vegetable stock
- 1 (14oz) can white beans (I used navy)
- salt & pepper
- 2 Tbsp fresh lime juice
- 6 small corn tortillas, cut into 1/4” strips
- 1 tsp olive oil
- 1 avocado, cubed
- 1/2 cup chopped cilantro
- 1/2 cup plain yogurt (diluted with water to your desired consistency)
- Turn your oven broiler on high and line a baking sheet with foil.
- Peel, wash, and cut the tomatillos in half. Place them (cut side down) on the baking sheet along with the peppers* about 4″ under the broiler. Let cook for 4-6 minutes, or until the skins on the tomatillos are starting to blacken.
- Remove from the heat and transfer (along with all juices on the foil) to a blender.
- Add the oil to a medium soup pot over medium heat. Once hot, add the onion and garlic. Cook, stirring, until the onions begin to soften (about 4 minutes). Add the vegetable stock, tomatillo puree, and beans. Bring to a simmer, and season with salt & pepper to taste. Add the lime juice before serving.
- While the soup is cooking, toss the tortilla strips in the olive oil and season liberally with salt. Spread in a single layer on a baking sheet and cook at 400F for 10 minutes, or until golden and crispy.
- When the soup is hot and seasoned, serve topped with the tortilla strips, avocado, cilantro, and plain yogurt.
If you don’t want the onion chunks in the soup, broil them (and the garlic!) along with the tomatillos, and blend them all together. Then, you just need to heat everything up together in the soup pot!