Ingredients

• 8 ounces fresh tomatillos, husks removed
• 1/2 cup chopped onion
• 2 tablespoons chopped seeded poblano peppers or 2 tablespoons chopped seeded jalapenos
• 1 1/2 tablespoons fresh lime juice
• 2 teaspoons chopped fresh cilantro
• 1/2 teaspoon cumin
• 1/8 teaspoon kosher salt
• 1/8 teaspoon sugar
• 1 garlic clove
• 1 cup half-and-half
• 1 cup finely chopped peeled jicama
• sliced tomatillo (optional)
• fresh cilantro (optional)
• sliced almonds (optional)

Instructions

1. Combine the tomatillos with enough water to cover in a saucepan. Bring to a boil and cook for 5 minutes, or until tender. Drain tomatillos.

2. In a large food processor (or in batches in the blender, or using a stick blender), process the tomatillos, onion, poblanos, lime juice, cilantro, cumin, salt, sugar, and garlic until smooth.

3. Combine the tomatillo mixture with the half and half and jicama in a bowl and mix well. Cover and refrigerate to allow flavors to meld (1 to 4 hours).

4. Ladle the soup into bowls. Garnish each with additional tomatillos, cilantro, and almonds.

5. For a smoother soup, process the jicama as well.

6. For a heated soup, you may find it neccessary to thin with chicken stock.