Sopa De Elote (corn Soup) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 small: Ears corn, (or 1 1/2 cups frozen whole kernel
Corn, thawed)
1: Garlic clove,
1/2 tsp: Salt,
1 tbsp: Butter,
1 small: Onion, chopped
3 small: Tomatoes, peeled, chopped, 3/4 lb
1 quart: Beef broth,
1/2 tsp: Dried leaf oregano, crushed
1/4 cup: 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.
From: MEXICAN COOKERY by Barbara Hansen, ISBN 0-89586-038-4 Posted
by: Karin Brewer, Cooking Echo, 1/92
Source from luhu.jp
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.
From: MEXICAN COOKERY by Barbara Hansen, ISBN 0-89586-038-4 Posted
by: Karin Brewer, Cooking Echo, 1/92
Source from luhu.jp