July 30, 2004
Corn Soup

This time of year always brings a surplus of tomatoes and corn. Some vegetarian friends gave me this recipe when I lived in Washington, DC. It's easy to make, tastes bright and fresh, and is a perfect summer lunch with a salad.

Click "more" for the recipe.

Sopa de Elote (Corn Soup)

3 small ears of corn or 1-1/2 cups frozen whole-kernel corn, thawed
1 garlic clove
1/2 tsp salt
1 TB butter
1 small onion, chopped
3 small tomatoes, peeled, chopped
1 qt broth (we use veg.)
1/2 tsp dried leaf oregano, crushed
1/2 C whipping cream
cilantro 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 C. Puree 3/4 C corn in blend 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 onions 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. Garnish with cilantro. Makes 6 servings.

Notes: We use canned shoe-peg corn in the winter; leave out the cream to lighten the calorie load; use olive oil instead of butter; and puree the corn with a hand-held stick blender right in the cook pot.

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