墨西哥福特嘉年华汤配烤Tomatillo和香菜香蒜酱
这款辛辣的汤散发着墨西哥厨房的味道，从小茴香的肉汤到烤的香菇和香菜香蒜酱。香菜的辛辣香气与活泼的香蒜酱中的果味tomatillos很好地配合。混合物抵消了这种美味汤中孜然和墨西哥胡椒的辛辣味.
资料来源：Martha Stewart Living，2002年5月
份量
这款辛辣的汤散发着墨西哥厨房的味道，从小茴香的肉汤到烤的香菇和香菜香蒜酱。香菜的辛辣香气与活泼的香蒜酱中的果味tomatillos很好地配合。混合物抵消了这种美味汤中孜然和墨西哥胡椒的辛辣味.
资料来源：Martha Stewart Living，2002年5月
份量
27.04.2023 @ 08:31
This spicy soup has the taste of Mexican cuisine, from the cumin-flavored meat broth to the roasted mushrooms and cilantro garlic sauce. The spicy aroma of cilantro complements the fruity flavor of tomatillos in the lively garlic sauce. The mixture offsets the spiciness of cumin and Mexican peppers in this delicious soup. Recipe source: Martha Stewart Living, May 2002.
This recipe requires 4 servings and the ingredients include 4 tomatillos, peeled and rinsed, 2/3 cup fresh cilantro leaves, packed and rinsed, 2 cloves of garlic, chopped, 2 tablespoons of fresh lemon juice, 1 small white onion, chopped, 1 Mexican pepper, chopped, plus more sliced for garnish (optional), 1/2 teaspoon of crushed cumin, one 28 1/2-ounce can of whole peeled tomatoes (about 8 tomatoes), drained and crushed, 3 ears of corn, quartered, 4 cups of homemade or low-sodium canned chicken broth, skimmed of fat, 1/2 ripe avocado, pitted and sliced into 1/4-inch thick pieces, nonstick cooking spray, and fresh ground pepper.
To prepare, preheat the oven to 375 degrees. Place the tomatillos on a small rimmed baking sheet. Roast in the oven, turning once halfway through, until they soften and slightly char, about 25 minutes. Remove from the oven and let cool slightly. Transfer to the bowl of a food processor; add cilantro, 1 clove of garlic, and lime juice. Process until smooth and combined; set aside.
Lightly coat the bottom of a large nonstick skillet with cooking spray. Add onion, remaining garlic, and diced Mexican pepper; cook, stirring occasionally, over medium heat until onion softens, about 7 minutes. Add cumin, tomatoes, corn, and chicken broth. Bring the liquid to a boil; reduce heat and simmer until vegetables are tender, 12 to 15 minutes.
Remove from heat; stir in 3 tablespoons of reserved tomatillo mixture and season with pepper. Add sliced avocado. Ladle into bowls; if desired, garnish with sliced Mexican pepper. Serve with remaining tomatillo garlic sauce.