Haute Green Chileatole

Ingredients

In this Haute cuisine adaptation, the traditional Chileatole verde is elevated by incorporating refined techniques and ingredients. The original recipe is transformed into a velvety smooth soup by blending the roasted tomatillos and green chilies to create a silky texture. The addition of cream adds richness and a luxurious touch, while the garnish of microgreens adds a visually appealing element. We alse have the original recipe for Chileatole verde, so you can check it out.

• 500g (1.1 lb) tomatillos, husked and rinsed 500g (1.1 lb) tomatillos, husked and rinsed
• 4 fresh green chilies, seeded and chopped 4 fresh green chilies, seeded and chopped
• 1 small onion, chopped 1 small onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (15g) fresh cilantro leaves 1/4 cup (15g) fresh cilantro leaves
• Salt and pepper to taste Salt and pepper to taste
• Microgreens, for garnish Microgreens, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F). Place the tomatillos on a baking sheet and roast for 15-20 minutes until they are soft and slightly charred.
2. 2.
   In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onions and minced garlic, and sauté until they are translucent.
3. 3.
   Add the roasted tomatillos and green chilies to the pot, along with the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
4. 4.
   Using an immersion blender or a regular blender, puree the mixture until smooth and creamy.
5. 5.
   Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
6. 6.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the Haute Green Chileatole in bowls, garnished with fresh cilantro leaves and a sprinkle of microgreens.

Treat your ingredients with care...

• Tomatillos — Make sure to remove the husks and rinse them thoroughly before roasting. This will help remove any sticky residue and enhance their flavor.
• Green chilies — Adjust the amount of chilies according to your desired level of spiciness. You can also use milder or hotter varieties depending on your preference.
• Microgreens — Choose delicate and flavorful microgreens such as cilantro or pea shoots to complement the soup's flavors.

Tips & Tricks

• For an extra layer of flavor, you can roast the green chilies along with the tomatillos.
• If you prefer a smoother texture, strain the soup through a fine-mesh sieve before adding the cream.
• To make it more indulgent, top each serving with a dollop of crème fraîche or a sprinkle of grated Parmesan cheese.
• Serve the Haute Green Chileatole with warm crusty bread or tortilla chips for dipping.
• Experiment with different garnishes such as toasted pumpkin seeds or a drizzle of chili oil for added complexity.

Serving advice

Serve the Haute Green Chileatole as a starter or a light main course. Pair it with a crisp white wine or a refreshing cucumber-infused water to cleanse the palate between bites.

Presentation advice

Present the Haute Green Chileatole in elegant bowls, garnished with a vibrant sprig of fresh cilantro and a delicate arrangement of microgreens on top. The vibrant green color of the soup will be visually striking against the white backdrop of the bowl.