Tag Archives: soup

Tomatillo Bisque with Chicken & Lime Crema

Tomatillo Bisque

Only a few official days of summer left and then we are on to fall. The subtle reminders are there: cooler evenings, the displays of pumpkins and colorful mums at the entrances of grocery stores, and the return of the Pumpkin Spice Latte at Starbucks; all clues that we are making the transition into a new season.

Here in the south though, the days can remain quite warm for a while yet, which tends to leave me feeling a bit confused about what I want to eat.  On the super warm days I am still content with  summer food: something right off the grill with crisp garden ready veggies still do the trick.  But then when we have a few nights that get chilly, and days that aren’t so scorching hot, I’m not really sure what I’m in the mood for.

On those cooler days, the first thing I start to think about is soup. Not the stick-to-your-ribs kinds of soups, but definitely something warm and satisfying.

In comes my  Tomatillo Bisque.   I have been making this soup for years. I often serve it as a first course in the winter months as a lead into a southwestern menu, and sometimes I make it with some added chicken and enjoy it for lunch or dinner all on its own like I’ve done here.

This soup is nice and light, with some really good tang from the tomatillos and lime crema…and of course I love the crispy tortilla strip garnish!


You’ll find fresh tomatillos in the produce section of your grocery store. To check for freshness, look for firm tomatillos with tight fitting paper like husks. You’ll want to keep them refrigerated (unlike tomatoes) until ready to use.

Tomatillos are a key ingredient for green sauces in Mexican and Central American cuisine, but they are also offer fantastic flavor for soup!

Tomatillo Bisque

Tomatillo Bisque with Chicken, Tortilla Crisps, & Lime Crema
  • 16 ounces tomatillos, husked, washed
  • 2 tablespoons olive oil
  • 2 cups chopped sweet onion (such as Vidalia)
  • 2 teaspoons sea salt
  • 1½ tablespoons minced garlic
  • 1 teaspoon dried Mexican oregano
  • ½ cup chopped cilantro, divided
  • 1 serrano chile, chopped
  • 5 cups chicken broth
  • 2 teaspoons corn starch
  • 4 corn tortillas, cut into thin strips
  • Canola oil for frying tortillas
  • 2 cups shredded cooked chicken
  • 2 Roma tomatoes, diced (for garnish)
  • Lime Crema
  • ½ cup sour cream
  • 2 teaspoons lime juice
  1. Place tomatillos on a baking sheet and broil until lightly charred and softened, about 15 minutes. Remove blistered skin from tomatillos and discard, reserving tomatillos.
  2. Heat olive oil in a large saucepan over medium heat. Add onions and salt, and cook 2 minutes, stirring frequently. Add garlic, oregano, 1 tablespoon of the cilantro, and the chile; continue to cook, stirring frequently, an additional 2 minutes. Add chicken broth and bring to a boil. Reduce heat and simmer 10 minutes. Dissolve corn starch in a little cold water and add to the soup and continue to simmer an additional 2 minutes to thicken. Cool soup slightly. Add roasted tomatillos to soup and puree, using an immersion blender, or process in mixer in batches.
  3. (Soup may be prepared 1 day ahead and reheated.)
  4. Ladle soup into bowls and garnish with *crispy tortilla strips, chicken, diced tomatoes, a dollop of *lime crema and remaining cilantro.
  5. servings
  6. *Crispy Tortilla Strips:
  7. Fill a large cast iron skillet with 1-inch of canola oil and heat to 350 degrees over medium high heat. Add tortilla strips, and fry until golden brown, about 3 minutes. Drain on paper towel lined plate. (May be fried 1 day ahead.)
  8. For Lime Crema: whisk ingredients together in a small bowl.

Butternut Squash Bisque with Prosciutto Chips and Crab

It’s 5 star make over time again, and this month’s theme is squash!

 Hosted by: 5 Star Foodie  & Lazaro Cooks!


Right away, I knew I would be doing something with butternut squash.  Sweet, and remarkably vibrant orange in color, it’s definitely my favorite member of the squash family.

Even though it has been more summer like here in Virginia with 80 degree days, the evenings have been cooling off, and the idea of things like soups and stews are beginning  to sound appealing.

I decided to make a bisque for this month’s challenge, showcasing the true flavor of butternut. I roasted the squash along with a red bell pepper to bring out the natural sugars before blending into a smooth puree; the base for the creamy bisque.  Sauteed onions and leeks were invited to the mix, along with some chicken broth and a bit of cream for simmering. I  balanced it out with some crisp salty prosciutto and crab for the  garnish.

After shooting the pics for this post, we ate the bisque for lunch (one of the benefits of photographing food for your blog! );  a nice treat to sit down and enjoy on a busy weekend day. —-really loved this one, yes, butternut squash is still my favorite.

I can’t wait to see what everyone else has come up with this month! Be sure to stop by and visit 5 Star Foodie or Lazaro Cooks for the roundup this Friday for all kinds of wonderful ideas for squash!




Butternut Squash Bisque with Prosciutto Chips and Crab
Serves: 4-6
  • 1 (2 pound) butternut squash – halved and seeded
  • 1 red bell pepper, roasted, peeled, seeded
  • 3 tablespoons unsalted butter
  • Kosher salt and fresh ground pepper
  • ½ teaspoon dried thyme
  • 1 tablespoon extra virgin olive oil
  • ½ cup finely diced onion
  • ½ cup finely diced leek
  • 2½ cups vegetable or chicken stock
  • 1⁄2 cup of heavy cream
  • Garnish:
  • 1 teaspoon olive oil
  • 3 slices prosciutto
  • 2 tablespoons butter
  • ½ cup lump crab meat
  1. Preheat oven to 375°.
  2. Brush the cut sides of squash with 6 tablespoons of the butter. Season with the salt, pepper and thyme. Place the squash cut side down in a baking dish and bake until tender, approximately 1 1⁄2 hours. Cool, scoop out the pulp from the skin.
  3. Puree the squash in a food processor with roasted red pepper. Reserve.
  4. Meanwhile, prepare garnish. Heat olive oil in a saute pan over medium heat. Add prosciutto slices and cook until crisp, a few minutes per side. Drain on paper towel lined plate.
  5. Melt butter in saute pan over medium high heat. Add Panko crumbs and stir until crumbs begin to turn golden brown, about 2 minutes. Add crab, continue to stir an additional minute. Transfer to plate and reserve.
  6. In a large saucepot, heat the olive oil and add the onions and leeks. Sweat over low heat. Add the puree of the butternut squash, and stock. Bring to a boil and then lower heat; simmer gently for 15-20 minutes. Whisk in the heavy cream.
  7. Garnish with crispy prosciutto and toasted crab crumbs

Chilled Artichoke Soup Recipe

When you sit down at a dinner party table, part of the  experience of the meal  is shaped by the flow of food and drink as well as the exchange of conversation, or as I like to call it,   “Table Talk.”

Adding something a little different to the scene, whether it is how the table is set, or offering your guests the opportunity to try a new food or cuisine from another country can really get the table talk going.

Can something like artichoke soup do the trick? Absolutely, especially when you serve it chilled,  “shooter style”   and sip it out of  little wobbly glasses.

This past weekend we hosted our supper club at our home, and I served this soup following our salad course. Its bright, crisp flavor, with hints of lemon provided a cleansing break between courses. The wobbly glasses from Crate and Barrel added a little fun, as we watched the soup roll around a little without spilling out.

The soup may be made 1 day ahead and refrigerated, which is always a plus in the process of organizing a dinner party.

Chilled Artichoke Soup

3 large globe artichokes

2 1/2 tablespoons lemon juice

4 cups chicken broth

1/4 cup heavy cream

1/4 cup sour cream

1/4 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon white pepper

Lemon wedges for garnish

Fill a large stock pot with 2-inches of water. Place a steamer basket over the water and add the artichokes, tip side up to the basket.  Cover, and bring the water to a boil. Cook 30-40 minutes, or until the artichoke leaves may be removed easily. (You may also use a vegetable steamer to cook the artichokes.)

Allow the artichokes to cool slightly, then remove the leaves from the artichokes. Use a spoon to scrape the meat from the artichokes. Reserve the meat, discarding the scraped leaves. Remove the outer thistles from the center of the artichoke and add the heart to the reserved artichoke meat.

Place the artichoke meat,  lemon juice, and chicken broth in  a large saucepan, and bring up to a simmer over medium low heat. Simmer 5 minutes. Puree mixture using an immersion blender, or blend in a mixer, and return to pan. Add cream, sour cream, cumin, salt, and pepper to soup, whisking to combine. Chill soup several hours (or 1 day ahead ) in refrigerator.

Makes 8 (4 ounce) servings