Corn Soup (Sopa De Elote) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I haven't tried this recipe yet, but I plan to. Pureeing the corn in this recipe gives this soup a creamy appearance. Ingredients:
3 small ears of corn (or 1-1/2 cups frozen corn, thawed) |
1 garlic clove |
1/2 teaspoon salt |
1 tablespoon butter |
1 small onion, chopped |
3 small tomatoes, peeled and chopped (3/4 lb.) |
1 quart beef broth |
1 california chile, roasted, peeled & chopped (or 2 tbsp canned chopped green chiles) |
1/2 teaspoon dried oregano leaves, crushed |
1/4 cup whipping cream |
cilantro leaf (garnish) |
Directions:
1. If using fresh corn, cut kernels from cobs. Scrape cobs with a spoon; discard cobs. Measure corn; you should have about 1-1/2 cups. Puree 3/4 cup corn in a blender or food processor; set aside.
2. Mash garlic with salt to make a paste. Melt butter in a large saucepan. Add onion and garlic paste. Cook until onion is tender but not browned. Add tomatoes.
3. Cook slowly 10 minutes, mashing tomatoes with a spoon. Add broth, chiles, oregano, pureed corn and whole corn kernels. Taste and add salt if needed.
4. Bring to a boil; reduce heat. Cover and simmer 30 minutes. Stir in cream. Cook until heated through. To serve, pour into soup bowls and garnish with cilantro leaves.
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