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SOPA DE ELOTE (CORN SOUP)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Mexican
Amount Measure Ingredient -- Preparation Method
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3 sm Ears corn (or 1 1/2 cups
-frozen whole kernel
Corn, thawed)
1 Garlic clove
1/2 ts Salt
1 tb Butter
1 sm Onion, chopped
3 sm Tomatoes, peeled, chopped
-(3/4 lb)
1 qt Beef broth
1/2 ts Dried leaf oregano, crushed
1/4 c Whipping cream
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
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