This soup is the perfect accompaniment to a blustery winter day. Tomatillos are a small green fruit, covered by a thin papery husk. The husks are inedible and therefore need to be removed prior to cooking. A relative of the tomato and gooseberry plant, these fruits are a staple in Mexican cuisine. Here, the tangy flavor of tomatillo is paired with earthy spices and nutty brown rice for a grounded, well balanced soup. We like spicy in our house so feel free to cut back on the peppers and hot sauce if you’re not a fan. Happy simmering.
- 2 tablespoons olive oil
- 1 large onion
- 4 cloves garlic, chopped
- 1 1/2 pounds tomatillos, husks removed, coarsely chopped
- 2 jalapeno peppers, seeded and minced
- 2 teaspoons cumin
- 1 teaspoon oregano
- 6 cups vegetable broth
- 1 teaspoon hot pepper sauce, such as Secret Aardvark
- 1/2 teaspoon salt plus more to taste
- ground black pepper to taste
- 2 cups steamed brown rice, separating 3/4 cup
- 1/4 cup fresh cilantro, chopped, plus more to garnish
- 1/4 cup sour cream
- Manchego cheese, to garnish
In a large soup pot or Dutch oven, heat oil over medium-high heat. Add onions and saute until soft and translucent, about 5 minutes. Stir in garlic until fragrant, about 1 minute.
Add tomatillos, jalapeno peppers, cumin and oregano. Continue to stir until spices are well incorporated and fragrant. Add vegetable stock, hot sauce, salt, pepper, cilantro, 3/4 cup brown rice and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
Puree the soup in batches using a blender or food processor, until smooth and creamy.Return to the pot, and reheat. Stir in sour cream. Test the flavor of the soup and adjust seasonings as needed.
Divide remaining rice into four bowls, ladle soup over the top. Garnish with fresh cilantro, lime, grated manchego, and more sour cream and hot sauce, if desired. (In our house, more hot sauce is always desired).