My first try at cooking with tomatillos was on a whim when experimenting with a salsa verde type of chili recipe. I really didn’t even know what a tomatillo was or what it tasted like. I only knew they were a key ingredient in green salsa. That chili recipe is still under construction, because I got completely distracted by my idea for a chicken tomatillo soup. It’s similar to what a lot of people call chicken tortilla soup, but I really wanted to highlight the tomatillos as a key ingredient.
This week seems to have started off as a struggle with work, a whiny dog at 2 AM, and the generally depressing political climate. However! Staying positive… My AeroGarden arrived, is glowing very brightly, and fresh herbs will be ready in about 2 weeks! Super excited. I’ve also had one of my absolute favorite soups for dinner for the first few days of the week, thanks to some well planned leftovers.
Zuni Cafe and The Zuni Cafe Cookbook seem best known for the Roast Chicken with Bread Salad, but I’ll have to admit that I haven’t tried fully tried this signature recipe. I’ve roasted the chicken but have continually opted for the “Farrotto with Dried Porcini” instead of the bread salad. I really really love this farro recipe. This is the recipe that introduced me to farro, so it holds an extra special place in my memory. It’s also incredibly good. The challenge is, when you only have two people, an entire roast chicken and a large batch of farro result in a LOT of leftovers. That’s definitely not a complaint, but it does necessitate a Plan B for using up the extra food. My leftover plan is this chicken and farro soup with kale.