Sopa de elote (corn soup)
6 servings
Ingredients
| Quantity | 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 |
Directions
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