Yield: 6 servings
|3 smalls||Ears corn (or 1 1/2 cups frozen whole kernel|
|1 small||Onion, chopped|
|3 smalls||Tomatoes, peeled, chopped (3/4 lb)|
|1 quart||Beef broth|
|½ teaspoon||Dried leaf oregano, crushed|
|¼ cup||Whipping cream|
cilantro leaves or parsley leaves If using fresh corn, cut kernels from cobs. Scrape cobs with a sharp spoon; discard cobs. Measure corn. You should have about 1½ cups.
Reserve excess corn for another use. Puree ¾ cup corn in blender or food processor; set aside. 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. Cook slowly 10 minutes, mashing tomatoes with a spoon. Add broth, oregano, pureed corn and whole corn kernels. Taste and add salt if needed. Bring to a boil; reduce heat. Cover and simmer 30 minutes. Stir in cream. Cook until heated through, but not boiling.
To serve, pour into soup bowls and garnish with cilantro or parsley.
Makes 6 servings.
From: MEXICAN COOKERY by Barbara Hansen, ISBN 0-89586-038-4 Posted by: Karin Brewer, Cooking Echo, 1/92