Tomatillo Squash Bisque
Submitted by era
A velvety Mexican-inspired bisque of yellow summer squash, tomatillos, roasted Anaheim and jalapeno chiles, thickened naturally with corn tortillas. Finished with cool sour cream and crunchy tortilla chips. Ready in 45 minutes.
YIELD
10 cupsPREP
15 minCOOK
30 minREADY
45 minThis bisque lands somewhere between a creamy soup and a salsa verde that decided to become something fancier. Tangy tomatillos and roasted chiles meet tender yellow squash in a broth that gets blended into pure silk.
The clever trick here is tearing corn tortillas right into the simmering pot. They dissolve as they cook, thickening the bisque naturally without any cream or flour. Just corn, giving the whole thing a subtle toasted tortilla backbone.
A squeeze of lime and a handful of fresh cilantro go in right before blending, keeping everything bright and lively. Top each bowl with a cool dollop of sour cream and a scattering of crushed tortilla chips for crunch.
Pro Tips
- Roast the Anaheim chile over an open flame or under the broiler until charred and blistered. That smoky flavor is a major player in the finished bisque
- Blend in batches and be careful with hot liquid. Leave the blender lid slightly cracked and cover with a towel to let steam escape
- The tortillas are doing the work of a roux here. Five tortillas creates a thick, hearty bisque. Use fewer if you prefer a thinner, more brothy soup
- This freezes beautifully for up to 3 months. Just hold the sour cream and chip garnish until you reheat and serve
Ingredients
Directions
In a large saucepan, heat oil and butter.
Add garlic and onions; sauté until softened.
Add squash, chiles and tomatillos, stirring until coated and heated through.
Add chicken broth; bring to a boil, then cover and simmer for about 20 minutes or until squash is tender.
Tear or shred tortillas into pieces and add to soup mixture.
Stir in lime juice and cilantro leaves.
In a blender or food processor, blend soup in batches until puréed and smooth.
Return to saucepan and heat through.
Add salt and pepper to taste.
Serve hot accompanied with a dollop of sour cream and a few crumbled tortilla chips and cilantro leaves.
This is a thick soup; if you prefer it thinner, add more chicken broth.
Comments
