Side Pannel
Sopa De Elote (Corn Soup)
Ingredients List
- 3 sm Ears corn (or 1 1/2 cups
- -frozen whole kernel
- Corn, thawed)
- 1 Garlic clove
- 1/2 ts Salt
- 1 tb Butter
- 1 sm Onion, chopped
- 3 sm Tomatoes, peeled, chopped
- -(3/4 lb)
- 1 qt Beef broth
- 1/2 ts Dried leaf oregano, crushed
- 1/4 c 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 1 1/2 cups.
Reserve excess corn for another use. Puree 3/4 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.
If using fresh corn, cut kernels from cobs. Scrape cobs with a sharp
spoon; discard cobs. Measure corn. You should have about 1 1/2 cups.
Reserve excess corn for another use. Puree 3/4 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.
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