This soup really plays off of the flavours of the tomatillos and the roasted chile’s, which is then mellowed out by the creaminess of the potato and cream. I used vegetable broth instead of chicken and couldn’t help but feel that it was missing a little something. I also garnished with avocado which seemed to bolster the creaminess of the soup.

I didn’t have any shallots kickin’ around so I substituted minced Red Onion. Also, mine was a little sour (vinegar may have been old) so I sweetened it with 1 Tbl. sugar.

I had some spinach dying in my fridge not sure what to do with. Since the leaves were a little wilted anyway I thought this to be the perfect recipe. I would substitute Almond if no Brazil nuts are around.