Moosewood's Crema De Elote (Creamy Corn Soup) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is from the famous Moosewood Restaurant in Ithaca, NY. It is a wonderful combination of veggies with a Mexican flair and is especially nice in the summer when you can add the corn right off of the cob. Ingredients:
1 cup onion, chopped |
1 garlic clove, minced |
3 tablespoons butter or 3 tablespoons vegetable oil |
1 teaspoon coriander seed, ground |
1 teaspoon cumin seed, ground |
1 tablespoon chile, minced (or to taste) |
1 1/2 cups fresh tomatoes, chopped |
2 cups potatoes, diced |
1 bell pepper, chopped (a combination of colored ones is nice) |
2 cups vegetable stock |
2 1/2 cups corn, fresh cut from the cob (or frozen) |
1 cup milk |
1/2 cup monterey jack cheese, grated |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. In a soup pot, saute the onions and garlic in the butter or oil on low heat for about 10 minutes, until the onions are very soft.
2. Add the coriander, cumin, and chiles; saute for 2 minutes.
3. Add the chopped tomatoes and cook until they are juicy.
4. Add the potatoes, bell peppers and vegetable stock; cover and simmer until the potatoes are tender, about 10 minutes.
5. Add the corn and heat thoroughly.
6. In a blender, puree about half of the soup with the milk and cheese.
7. Stir the puree back into the soup pot.
8. Add salt and pepper to taste.
9. Heat slowly until the soup is hot but not boiling.
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