Instructions: 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 dont boil. Either stir in the sour cream in the pot or add a dollop on each serving.

Lynns Notes: The satisfying zest of this soup makes searching for this Mexican green tomatolike fruit well worth the effort. The tomatillo is smaller than a tomato, covered with a tight-fitting paperlike husk, and tastes best when green. It can be found in specialty food stores, Latin American markets, and some supermarkets. Substitute green tomatoes if you cant find tomatillos. Orzo is a small rice- shaped pasta that cooks in just a few minutes. (250 cal, 1.5g fat)

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