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