"In Mexico, where nose-to-tail eating is a given, broths maintain a steadying presence in any self-respecting cantina, and soups are commonplace on most menus."
"The joy is in the gentle spicing, a scattering of herbs, zingy tomatillos and some lovely spring leaves."
"Tomatillos, in salsa form, give it a refreshing acidity to light up the greens."
"Melt the butter in a large saucepan on a medium-high heat, then, once it's foaming, add the onion and fennel, and saute over a medium heat for about 10 minutes, until softened."
Soups are a staple in Mexican cuisine, often found in cantinas and on menus. Homemade stock, whether chicken or vegetable, adds depth to flavor. The use of fresh herbs and tomatillos provides a unique taste. A recipe for Mexican spring soup includes ingredients like butter, onions, fennel, coriander, potatoes, and spices, simmered with tomatillo salsa and stock. Toasted pumpkin seeds and fresh herbs enhance the dish, making it a vibrant and flavorful option for serving.
Read at www.theguardian.com
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