Tomatillo Soup

• 1 1/2 teaspoons olive oil or 1 1/2 teaspoons canola oil
• 1/4 cup onion, chopped
• 1 garlic clove, minced
• 1 1/2 cups low sodium chicken broth
• 8 tomatillos, husked and quartered
• 1 tablespoon jalapeno pepper, seeded and chopped
• 1 1/2 ounces rotelle pasta or 1 1/2 ounces radiatore, cooked and drained
• 1/4 cup light sour cream
• 1 tablespoon natural almonds, sliced

1. In medium saucepan, heat oil; add onion and garlic.Cook, stirring occasionally, until onion is translucent, about 5 minutes.Add broth, tomatillos and jalapeno pepper; bring to a boil. Reduce heat to medium low; simmer,partially covered, 7 minutes. Remove from heat; cool slightly.
2. In blender or food processor, puree tomatillo mixture, in batches, until smooth; return to saucepan. Add pasta and sour cream; cook just until heated through. Ladle evenly into 4 soup bowls; sprinkle with almonds.

olive oil, onion, garlic, chicken broth, jalapeno pepper, rotelle pasta, light sour cream, natural almonds

Taken from www.food.com/recipe/tomatillo-soup-222850 (may not work)