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.