Green Corn Soup

Name: Green Corn Soup
Ingredients: 4 Tbl. sweet butter; 1/4 medium onion, finely chopped; 2 cloves of garlic, finely chopped; 2/3 c. tomates verdes, cooked or canned; 4 1/2 c corn; 5 c. chicken broth; 2/3 c. green peas, fresh or frozen; 4 large sprigs fresh coriander; 2 small chilies poblanos, charred and peeled or canned, peeled green chilies; 3 large romaine lettuce leaves; salt to taste; Garnish; 6 Tbl. sour cream; crisp-fried tortilla pieces

14 ingredients

6 steps

Ingredients

4 Tbl. sweet butter
1/4 medium onion, finely chopped
2 cloves of garlic, finely chopped
2/3 c. tomates verdes, cooked or canned
4 1/2 c corn
5 c. chicken broth
2/3 c. green peas, fresh or frozen
4 large sprigs fresh coriander
2 small chilies poblanos, charred and peeled or canned, peeled green chilies
3 large romaine lettuce leaves
salt to taste
Garnish
6 Tbl. sour cream
crisp-fried tortilla pieces

Directions

1

1. Melt the butter and fry the onion and garlic until soft, without browning.
2

2. Blend the tomate verdes until smooth. Add to the onion in the pan and fry for about 3 minutes, stirring constantly.
3

3. Put the corn kernels in a blender (1/3 at a time) with 2 cups of the broth and the peas, coriander, chilies and lettuce leaves. Blend until smooth.
4

4. Pass the puree through the medium disk of a food mill, then add to the pan and cook over high flame for 3 minutes, stirring and scrapping the bottom of the pan.
5

5. Add the remaining broth and the salt, cook over a low flame until thickened, about 20 minutes.
6

6. Serve in soup bowls with a spoonful of sour cream and a sprinkling of tortilla chips.