Sopa De Elote ( Corn Soup ) Recipe

Sopa De Elote ( Corn Soup ) Recipe

Yield: 8 servings
Yield: 8 servings
Recipe by luhu.jp

Ingredients:
1/4 cup: butter,
1/4 medium: white onion, cut into 1/4- by-2 strips
1 medium: poblano pepper, toasted,,
1: peeled, & cut into 1/4by 2,
1 strips: ,
9 cup: corn kernels, fresh or frozn,
1 quart: half-and-half,
1 quart: milk,
1 handful: of cilantro leaves, - mince, d (no stems)
1: salt to taste,
1 cup: monterey jack cheese, grated,

Directions:

Place the poblano pepper in a pan in the oven on lower rack under
broiler. Broil several minutes on each side or until the skin starts
pulling away from the pepper. Remove from oven. Peel skin from
pepper, split and remove any seeds. Cut pepper into strips. Set
aside.
Melt butter in 6-quart saucepan. Add onion and poblano and saute 3
~ 5 minutes over low heat, stirring constantly. Puree the corn in
food processor or blender with half and half. Add to pepper and
onion mixture. Add milk and cilantro. Salt to taste. Heat the soup
almost to the boiling point, stirring constantly over medium to high
heat. Do NOT scorch! Just before the boiling point, reduce heat and
hold soup at low simmer for 10 minutes.
Place about 2 tablespoons of cheese into each bowl for serving.
Ladle hot soup over the cheese. Carnish top with a sprig of cilantro
or broken corn ships.

: "Manuels" Restaurant, Austin, Texas
: posted by: teri chesser May 95

Yield: 8 servings


Source from luhu.jp