Sopa De Elote (Fresh Corn Soup) |
|
 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
From The New Complete Book of Mexican Cooking, a cookbook sent to me in the Feb '09 cookbook swap by my partner, breezermom. Ingredients:
4 cups corn kernels, if frozen, defrosted |
1 onion, chopped |
3 tablespoons butter |
salt |
4 cups chicken stock |
1 cup sour cream |
6 tablespoons cottage cheese or 6 tablespoons cream cheese, chopped |
2 poblano chiles, peeled, seeded and diced or 1 (4 ounce) can california green chilies, chopped |
Directions:
1. Combine the corn kernals and the onion in a food processor and process to a puree. Heat the butter in a saucepan, add the puree and cook over moderate heat, stirring, for 5 minutes.
2. Stir in the chicken stock and season with salt if necessary.
3. Simmer, over low heat, for 10 minutes longer.
4. Stir in the sour cream and simmer for a few minutes longer.
5. When ready to serve, strain the soup. Have ready 4 soup bowls, each with a tablespoon of cheese and about 2 teaspoons chili, and pour the soup which should be the consistency of heavy cream.
|
|