Tom Douglas is a big name in the restaurant business here in Seattle. His chefs prepared Smoky Pork Pozole for Lish (a former online meal delivery service). I loved the flavors! I knew I had to try and recreate it. Most of the recipes I found online used tomatoes instead of tomatillos. So, I decided to try and recreate the one I ate and this one is very close.
I came up with this recipe after cleaning out my refrigerator and wondering what to do with the leftover heel of parmesan cheese, cherry tomatoes starting to shrivel and kale that was limp. I had read somewhere that cheese was sometimes used to flavor broths, so I thought to give it a try. This recipe has become one of our favorites for lamb shanks.
Healthy, delicious and velvety; this versatile carrot-ginger soup is perfect for any occasion. It can be served hot or cold and I must admit that I love it chilled, as it is so light and refreshing. If serving chilled, refrigerate at least two hours before service.
Note: this soup can be made well in advance or frozen for later use.