Tomatillo & Corn Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Unsalted butter,
1 medium: Onion,
5: Tomatillos, husked,
Quartered,
1 tbsp: Minced garlic,
3: 10-oz. packages fresh corn,
Kernels, thawed
4 cup: Chicken stock or canned,
Low-salt broth,
1 cup: Peas, frozen, thawed
6 Sprigs: fresh cilantro,
1 can: , (4-oz.) diced green chilies
1/4 cup: , (packed) thawed frozen
Chopped spinach,
1 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp