Tomatillo Soup

Vegetable oil spray
1 cup chopped onion
3 cloves garlic, chopped
1 pound tomatillos, husks removed and quartered
1 jalapeno pepper, seeded and chopped
1 chicken bouillon cube
1 pound orzo, cooked and drained
1/2 cup 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.

Makes 8 servings.