Side Pannel
Sopa Verde De Elote (Green Corn Soup)
Sopa Verde De Elote (Green Corn Soup)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 4 tb Butter; unsalted
- 1/4 (medium) onion; finely
- -chopped
- 2 Cloves (small) garlic;
- -peeled, finely chopped
- 2/3 c Tomatillo; cooked (or could
- -use canned)
- 4 1/2 c Corn kernels (very tender
- -corn; or frozen corn
- -measured while frozen)
- 5 c Light chicken broth
- 2/3 c Green peas; fresh or frozen
- 4 lg Coriander sprigs
- 2 sm Chiles Poblanos; charred
- -and peeled (or could use
- -canned green chiles)
- 3 lg Romaine lettuce leaves
- 1 ts Salt (or to taste)
- 6 tb Sour cream; for garnish
- Tortilla strips; crisp
- -fried, for garnish
Directions
(from Recipes from the Regional Cooks of Mexico, Diana Kennedy, 1978)
Melt the butter and fry the onion and garlic, without browning, until soft.
Blend tomatillos until smooth. Add to the onion/garlic and fry over a high
flame for about 3 minutes, stirring constantly.
Put the corn into a blender/food processor (in batches if necessary) with
1-2 C. broth and the peas, coriander, chiles, and lettuce, and blend until
quite smooth. Add to onion/garlic/tomatillo and cook over fairly high heat
for about 3 minutes, stirring and scraping the bottom of the pan
constantly, since the mixture tends to stick.
Add the remaining broth and the salt, and cook the soup over low heat until
it thickens and is well seasoned about 20 minutes.
Serve in soup bowls garnished with a large spoonful of sour cream and a
sprinkling of tortilla pieces for each serving. Makes 6 servings.
[In honor of the occasion, I added 2 serrano chiles last Saturday just so
there would be at least a detectable pungency in the final result, but I
normally make it just as specified in the recipe above. Clearly this isn't
a soup based primarily on chiles. Also, of course, I didn't bring the
crispy tortilla garnish (sorry, folks, but then we usually don't add this,
either) or sour cream (which we never add, tasty though it might be).]
We usually eat this soup with garlic cheese (jack cheese) bread it seems
to complement well.
Melt the butter and fry the onion and garlic, without browning, until soft.
Blend tomatillos until smooth. Add to the onion/garlic and fry over a high
flame for about 3 minutes, stirring constantly.
Put the corn into a blender/food processor (in batches if necessary) with
1-2 C. broth and the peas, coriander, chiles, and lettuce, and blend until
quite smooth. Add to onion/garlic/tomatillo and cook over fairly high heat
for about 3 minutes, stirring and scraping the bottom of the pan
constantly, since the mixture tends to stick.
Add the remaining broth and the salt, and cook the soup over low heat until
it thickens and is well seasoned about 20 minutes.
Serve in soup bowls garnished with a large spoonful of sour cream and a
sprinkling of tortilla pieces for each serving. Makes 6 servings.
[In honor of the occasion, I added 2 serrano chiles last Saturday just so
there would be at least a detectable pungency in the final result, but I
normally make it just as specified in the recipe above. Clearly this isn't
a soup based primarily on chiles. Also, of course, I didn't bring the
crispy tortilla garnish (sorry, folks, but then we usually don't add this,
either) or sour cream (which we never add, tasty though it might be).]
We usually eat this soup with garlic cheese (jack cheese) bread it seems
to complement well.
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