This is a lovely, lime-colored herbaceous purée with the subtle tang of tomatillos. Most of the vegetables are cooked as minimally as possible to preserve flavors, color, and nutrition. In winter, thawed frozen corn and peas work fine. Thanks to Diana Kennedy, via Heidi Swanson, for introducing this Mexican soup north of the border, and beyond. This is our version, enjoy.
Yields 8 cups
Serves 4 to 6
Time: 40 minutes
1 poblano pepper
3 tablespoons butter
1 cup diced onions
2 garlic cloves, minced or pressed
1½ teaspoons salt
1 small zucchini, diced (about 1 cup)
2 medium tomatillos, husked and diced (about 1 cup)
4 cups corn kernels, fresh or frozen
⅔ cup green peas, fresh or frozen
3½ cups water
½ cup packed coarsely chopped fresh cilantro
Place the poblano pepper on a small baking sheet and broil until it has blistered on all sides. Or place on a wire rack over a gas flame and roast until tender, turning to char all sides. Put it in a small bowl, cover tightly with foil or plastic wrap, and set aside.
Melt the butter in a soup pot. Stir in the onions, garlic, and salt and cook on medium-low heat until the onions are soft, about 10 minutes. Stir in the zucchini and tomatillos, cover, and cook for about 10 minutes, until the zucchini is tender. While the vegetables cook, remove the charred skin, stem, and seeds of the poblano.
Add the poblano, corn, peas, and water to the pot and bring to a boil. Remove from the heat and stir in the cilantro. Purée with an immersion blender, or in a blender, working in batches. Season with additional salt to taste.
Serve this soup as soon as possible and kick it up a notch by topping each bowl with a dollop of crème fraîche or sour cream, or grated cheddar cheese, and more fresh cilantro. A few crumbled corn tortilla chips and a squeeze of fresh lime juice are good additions as well. Stay in a verde or “green” mode by pairing this with a Kale, Jicama, and Orange Salad.