Is it warm and sunny where you are today? We have finally been gifted with beautiful spring weather and it makes me so happy. I’ve got the sudden urge to spring clean the house from top to bottom. It happens every year about this time. The trouble is finding time in the day because I just recently started a new consulting gig from home on top of my course load for my Nutrition Consultant degree. And golf. It’s practically the only thing I think about in the warm months. What is your obsession/hobby/thing that brings you joy? I’d love to hear about it!
This week I made another Gwyneth recipe from her book It’s All Good. Ever since returning home from Arizona I’ve been craving all the flavors I grew up with. Jalapeños, chiles, hominy, avocado. Spicy and fresh. Gwyneth wrote that her chef made this soup for her on a cool summer day when she wanted something warm but still light. BTW, if you are wondering what hominy is, read this very informative article entitled “What The Hell Is Hominy, Anyway?”.
So this week I picked up the phone to call my personal chef and then realized, whoops! I don’t have one. Darn.
I used my own two hands to make this soup and was delighted with the flavors. It is indeed light and fresh, but still comforting. It’s full of antioxidants because of all the veggies and herbs. Hominy is high in fiber, low in fat, and is a whole grain. And as made, this soup is vegan.
Some changes I would make: 1)At least double the recipe. It barely made enough for four regular people. 2)Add at least one additional can of hominy to the soup. It came out lacking a little bit of heft. My husband pointed out more hominy would make this soup even better. I should also mention that when I told my husband I was making hominy he thought it was a kind of fish. Bless his Indiana-bred heart. 3) If you have spice-averse children, omit 1/2 the jalapeños and let people add them at the end.
Otherwise, I would say this soup is fantastic and just the perfect thing for a day when you feel like eating something that is simultaneously warm and light. If you want to add some shredded chicken or pork I bet that would taste good too.
6 tomatillos: peel the papery layers off, rinse, and chop them (throw away the papery outside)
1 large red onion, roughly chopped
2 jalapeños, chopped (remove the seeds for less spice)
4 cups vegetable stock (I love Better Than Bouillon which I find at the grocery and even Costco)
A few sprigs of cilantro
28 oz can of hominy, drained and rinsed (I personally would double this amount)
Ripe avocado, diced
Anything else that tickles your taste bud fancy
Preheat oven to 450 F. On a large sheet pan, toss the tomatillos, onions and jalapeños with enough oil to coat. Add a large pinch of salt. Roast for about 20 minutes, stirring occasionally, until soft and a little browned.
Transfer the veggies and about 1 cup of the stock into a blender to puree until completely smooth. If using an immersion blender like I did, you’ll need more than 1 cup of liquid so it doesn’t splatter.
Add the vegetable mixture along with the hominy, rest of the stock and cilantro to a large pot. Bring to a boil and then lower the heat to simmer for at least 15 minutes. Season to taste.
Remove the cilantro stems and discard. Add garnish and enjoy!