Recipe - Corn And Tomatillo Soup

1 One half cup Tomatillos, chopped
1 One half cup Onion, chopped
2 Cloves garlic, minced
1 teaspoon Margarine
3 One half cup Frozen corn, thawed
1 cup Frozen green peas, thawed
1 cup Chicken broth
1 tablespoon Cilantro

ADD
3 cup Chicken broth
4 ounce Green chili peppers, chopped
One fourth cup Whole kernel corn, frozen,
thawed
One fourth cup Chopped spinach
1 teaspoon Sugar

Saute tomatillos, onion and garlic in margarine five minutes. Remove to
food processor and add the next four ingredients. Puree to chunky. Pour in
pan and add 3 C chicken stock, 4 oz. minced green chilies, a little chopped
spinach, a little whole kernel corn, 1 t sugar. Serve topped with a dollop
of NF sour cream. Per Serving: 146 calories, 2.7 gm total fat, 0 .6 gm sat
fat, 1mg cholesterol

Recipe by: Mission at Turtle Creek (as seen on TV demo) Posted to Digest
eatlf.v097.n103 by marciaf@juno.com (Marcia A Fasy) on Apr 17, 1997