Sopa de elote (corn soup)

Yield: 6 servings

Measure Ingredient
3 smalls Ears corn (or 1 1/2 cups frozen whole kernel
Corn, thawed)
1 Garlic clove
½ teaspoon Salt
1 tablespoon Butter
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

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