Tomatillo & corn soup

Yield: 8 Servings

Measure Ingredient
3 tablespoons Unsalted butter
1 medium Onion
5 \N Tomatillos, husked,
\N \N Quartered
1 tablespoon Minced garlic
3 \N 10-oz. packages fresh corn
\N \N Kernels, thawed
4 cups Chicken stock or canned
\N \N Low-salt broth
1 cup Peas, frozen, thawed
6 \N Sprigs fresh cilantro
1 can (4-oz.) diced green chilies
¼ cup (packed) thawed frozen
\N \N Chopped spinach
1 tablespoon Sugar
\N \N Tortilla chips
\N \N Sour cream
\N \N Chipped fresh cilantro



Melt butter in heavy large pot over medium-high heat. Add onion, tomatillos and garlic and saute' 5 minutes. Mix in 4 cups corn, 3 cups stock, peas, and cilantro sprigs. Puree mixture in blender in batches. Return puree to pot and bring to simmer. Add chilies, spinach, sugar, remaining corn and remaining 1 cup stock to soup.

Simmer 15 minutes. Season to taste with salt. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Ladle soup into bowls. Sprinkle with tortilla chips; top with sour cream and chopped cilantro.

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