This evening we made Mexican Tomatillo Stoup with Chorizo, which we were most definitely not looking forward to eating. The tomatillo meal yesterday, which Ms Ray says is “crazy- crazy fun!” was less than impressive, reminding us of pasta in a delicious sauce of acid. So today, we set about making the soup with some trepidation. It is an easy enough meal to put together; the chorizo is fried, then it is supposed to be removed from the pan. The garlic, onion, jalapeño, potato and leek are softened, the stock or beer added, then the tomatillos and cilantro thrown in the pan. With a little more stock and some black pepper, and the chorizo back in the pot, the soup simmers until ready to serve. On top of the soup some crushed tortilla chips and manchego cheese are sprinkled to garnish.
The ways in which we varied from the recipe are as follows-
- The chorizo was cooked this in it’s own fat, rather than in the stated olive oil
- We just left the chorizo in the pan, rather than fish it out and put it back in later
- We used a blend of Mexican cheeses in place of the more elusive Manchego
- We went with the stock option rather than the beer as we are very dull, overtired parents, who would probably fall asleep before the beer bottle was put back on the table if we took even a swig as we cooked. How very tragic
Other than that, the soup was exactly as it was supposed to be. The first mouthful of the soup that I took, honestly made we want to gag. Apparently tomatillos are related to gooseberries, one of those fruits that are always prepared with sugar to make them edible. This meal initially tasted like lime/ gooseberry soup. I have to say however that the soup did improve a little with further eating. The potato offset the acid a little, and chorizo is always yummy in my book. The rest of the soup was tolerable, around mouthfuls of the good stuff. But only for a small portion. The potato and chorizo combination would have been excellent in a straightforward tomato-based soup. As an additional recommendation; if you ever felt like making this meal and for some reason had the urge to photograph the results, don’t use blue corn tortillas for the garnish. They are highly unphotogenic in this context.
Tomorrow we begin a row of risotto meals, 5 to be precise. Risotto is one of those meals that we never make because L doesn’t like it. I quite like it, so it will be interesting to see whose viewpoint is challenged and whose is validated in the coming days. The first risotto, Boo-sotto, was created with the special dietary requirements of Ms Ray’s old dog, Boo in mind. Should be interesting. Our cats so much got the short straw when they came to live with us. Imagine their disappointment every single day when they are served cat food. Food, for cats.