Title: Tomatillo soup
 Categories: Soup, Low fat
      Yield: 8 Servings
 
           Vegetable oil spray
      1 c  Onion -- chopped
      3    Cloves garlic -- chopped
      1 lb Tomatillos -- remove husks
           Quarter
      1    Jalapeno -- seed and chop
      1    Chicken bouillon cube
      1 lb Orzo -- cooked and drained
    1/2 c  Nonfat sour cream
 
  Lightly spray a nonstick 4-quart Dutch oven with vegetable oil and
  place over medium heat. Add the onion, garlic, a few teaspoons water,
  and cook, stirring constantly, about 5 minutes until the vegetables
  are tender. Add 3 cups water, tomatillos, jalapeno, and bouillon cube
  and bring to a boil. Reduce the heat and simmer 8 to 10 minutes. Cool
  slightly.
  
  Transfer the mixture to a food processor, or use an immersion, or
  hand, blender, and puree until smooth. Return the mixture to the
  Dutch oven, stir in the orzo, and heat through, but don't boil.
  Either stir in the sour cream in the pot or add a dollop on each
  serving. [McRecipe:patH 18 Aug 96]