Well, it’s time to post my first recipe and I’m scared to death! This is a big leap for me. My first passion is photography but since I do it for a living it is accompanied by the stress of trying to provide for my family. Disclaimer: I’m not a food photographer. I photograph people so forgive my learning curve as I experiment. Cooking is my way of being creative without any pressure. I’m not a chef. I’m a home cook with a real life. These recipes are ones I hope that anybody can make. I would really love any and all feedback. I’m learning and growing and I’m open to ideas. I’ve got my big girl panties on and I’m ready.
I am a huge fan of Mexican flavors and I also love soup, so this recipe is the best of both worlds. We have it at least once every couple of weeks during the fall and winter months. And still occasionally in warmer weather. One of the best things about it is the simplicity and how adaptable it is. You can make so many changes to this soup depending on your palette and what is available in your pantry.
Here is a tutorial on making a roux. Making a roux with gluten free flour is a little different because GF flour tends to be more dense. I experimented and found that 2 tbs. butter to 2 tbs. rice flour worked well.
If you’ve never worked with tomatillos before, don’t let them intimidate you. Also known as the Mexican tomato they are a fruit and part of the nightshade family. Tomatillos (pronounced toh-mah-TEE-yoh) are somewhat tart when raw but have an amazing flavor after they are cooked. And cumin and tomatillos are a marriage made in heaven. I can’t even describe the flavor, but it’s oh so good! This is a great article on how to choose a tomatillo . You will need to remove the husks before cooking and rinse the tomatillos because the husks leave a sticky residue.
Once you’ve made this soup and feel confident, experiment! I have added leftover mashed potatoes to the chicken saute before and it gave the soup an even creamier texture and great flavor. Once, when I made it just a little too spicy, I searched my fridge for some kind of cream to tone it down. The only thing I could find was goat cheese. We love goat cheese so I decided to give it a try and added about 2 tbs. worth. It worked. My hubby said it was his favorite version I’ve made so far. You could also add black beans, corn, or avocado. Let your imagination do the cooking! I’d love to hear what you tried.