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MEXACALI CORN SOUP
Recipe By : Elaine Kosrova, "Healthy Living"
Serving Size : 4 Preparation Time :
Categories : Soups and Stews
Amount Measure Ingredient -- Preparation Method
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1 poblano pepper
1 tablespoon olive oil
1 medium onion -- chopped
1 potato -- peeled and chopped
2 1/2 cups warm water
14 1/2 ounces low-sodium fat-free chicken broth -- or vegetable
broth
1/2 teaspoon salt
3 cups corn kernels -- preferably fresh
6 ounces soft tofu
1) Preheat oven to 450 degrees F. Roast pepper on oven rack for 15 minutes or
until skin blisters. Wrap pepper in a paper towel or put in a paper bag and
set aside for 10 minutes.
2) Meanwhile, heat the oil in a large saucepan. Add the onion and potato;
saute for 5 minutes. Add the water, broth, and salt; cover and simmer for 15
minutes. Add the corn and simmer, uncovered, for 10 minutes.
3) Peel the skin from the pepper and discard; place the flesh in a food
processor or blender. Add the corn mixture and tofu; process or blend until
pureed. Strain soup, if desired. Garnish with remaining kernels of corn.
Serve hot or chilled.
Notes: From October, 1998 issue of Country Living's "Healthy Living", page
115.
Typos by K. Hudson Lipin, 09/05/98
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