Shorter days and cooler weather are upon us and there is nothing more satisfying then eating soup on a cool fall evening by the fire. When my children were little, I would make soup and we would set up our dinner places by the fireplace. We would sit together on the floor enjoying soup and bread and tell each other stories about our day. They are young men now, but they still love to spend an occasional dinner by the fireplace catching up. Throwing image and coolness aside, we curl up by the fire to talk all night long with this tomatillo soup.
Tomatillos are in the same family as tomatoes, but have a very different flavor. Green tomatillos, which we use for this recipe, are tart, with a slight citrus flavor. Cooking them mellows out their flavor and makes them perfectly delicious for this roasted tomatillo soup.
You can spice this soup up or down depending on your own personal taste. I use one jalapeño with the seeds and membrane removed, so you get the bite without all the heat. If you do not like any spice, you can skip the jalapeño. If you love spicy heat, you can leave some or all of the seeds on the pepper or add more cleaned peppers. Remember to wear gloves when cleaning and dicing your jalapeño. If you do not wear gloves, be very careful to not touch your face and wash your hands immediately after cleaning and dicing to avoid getting any of the pepper’s oil in your nose or eyes.
This soup is a wonderful change of pace from our everyday soups and has become one of our favorites. Warm your soul with this soup dinner one day and then lunch the next. You will be so happy that you did.
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