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Title: Tomatillo and Corn Soup - Cafe' Zelo in Corva
Categories: Soup Tomatillo Corn Chile Tortilla
Yield: 8 Servings
| 3 | tb | Unsalted butter |
| 1 | md | Onion |
| 5 | Tomatillos, husked, | |
| Quartered | ||
| 1 | tb | Minced garlic |
| 3 | 10-oz. packages fresh corn | |
| Kernels, thawed | ||
| 4 | c | Chicken stock or canned |
| Low-salt broth | ||
| 1 | c | Peas, frozen, thawed |
| 6 | Sprigs fresh cilantro | |
| 1 | cn | (4-oz.) diced green chilies |
| 1/4 | c | (packed) thawed frozen |
| Chopped spinach | ||
| 1 | tb | Sugar |
| Tortilla chips | ||
| Sour cream | ||
| Chipped fresh cilantro | ||
Melt butter in heavy large pot over medium-high heat. Add onion, tomatillos and garlic and saute' 5 minutes. Mix in 4 cups corn, 3 cups stock, peas, and cilantro sprigs. Puree mixture in blender in batches. Return puree to pot and bring to simmer. Add chilies, spinach, sugar, remaining corn and remaining 1 cup stock to soup. Simmer 15 minutes. Season to taste with salt. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Ladle soup into bowls. Sprinkle with tortilla chips; top with sour cream and chopped cilantro.
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