Sopa De Elote (Mexican Corn Soup) |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I've made this but not recently. About time since corn is in season again. From: Steven Raichlen's Healthy Latin Cooking Epazote- I haven't had this and it turned out OK. Other names for it: Pigweed, wormseed, lamb's quarters, goosefoot and Jerusalem oak. He claims there is no substitute but I'm guessing thyme or oregano would work. Ingredients:
1 poblano chiles or 1 green bell pepper |
1 medium onion, quartered |
2 garlic cloves |
2 cups corn kernels, fresh (or frozen and thawed) |
6 sprigs epazote, fresh (or dried) |
1 bay leaf |
4 cups chicken broth |
3 tablespoons cilantro, chopped |
salt |
pepper |
1 -2 tablespoon pure chile powder |
1 lime, cut into 4 wedges |
Directions:
1. Place a comal (Mexican griddle used for cooking tortillas) or a cast iron skillet over medium-high heat. Add the pepper, onions and garlic. Roast turning occasionally, until nicely browned.
2. As they brown, transfer to a plate to cool. The garlic will take 3-4 minutes and the pepper and onions will take 6-8 minutes.
3. Using plastic gloves, scrape as much skin off the pepper as you can.
4. Finely chop the pepper, onions and garlic.
5. In a large saucepan over medium heat, combine the peppers, onions, garlic, corn 2 sprigs of epazote, the bay leaf and stock or broth. Bring to a simmer.
6. Reduce the heat to medium-low and gently simmer for 8-10 minutes, or until the corn is soft. Remove and discard the bay leaf.
7. Puree the soup in a blender; return it to the pan. Stir in the cilantro and cook for 1 minute. Season with salt and pepper.
8. Ladle the soup into serving bowls and garnish each with a sprig or sprinkling of epazote and a sprinkling of chili powder.
9. Serve each with a lime wedge for squeezing into the soup.
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