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!
- 12-15 ripe tomatillos
- 1 hot pepper (pick one that matches YOUR spice tolerance!)
- 1 tsp olive oil
- ⅔ 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 ¼" strips
- 1 tsp olive oil
- 1 avocado, cubed
- ½ cup chopped cilantro
- ½ 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.
Ahhh yes! I feel like I need to sweep up my sweep area every time!!! Especially after cooking. Lovely looking soup!
Thanks, Katrina! I’m glad I’m not the only one! 🙂 xo
Bulgarian peppers, and they are dangerously hot! Your mom diced fine what was left in the garden and froze them, ready to have a teensy bit tossed into batches of soup during the winter.
G
Thanks for the clarification! I’ve made a few things with them in the last few weeks … WOWZA! Spicy!
This soup looks great! Lovin’ that first pic with the dappled light too. xoxo
Thanks, Michelle! Late afternoon light = DAPPLES. 🙂 xoxo
Love that this is so spicy, it sounds perfect for a cool, Fall night!
Thanks, Matt! It definitely is!
So nice to visit your lovely blog! I found you through a FB share from Floating Kitchen… and now on Pinterest. Since I kept bumping into you, I felt like it was time to introduce myself :D. I hear you! I feel like all I do is sweep.. at least twice a day. And MOP! After ever single episode in the kitchen. I spend just as much time cleaning as I do preparing and cooking. What is one to do? How about trading cleaning for soup? And I’ll take it extra spicy! I can just see those kernels of corn floating in this comforting soup, Mary! I see them!
Yay!! Thanks for the comment, Traci — I’m glad to have you! I also think I poked around your Instagram earlier today… Coincidence? I THINK NOT! New friends! Yay! I’m so glad you can see the corn… Excellent imagination! Xoxo