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Title: Tomatillo and Corn Soup**
Categories: Mexican Soup
Yield: 8 Servings
| 3 | tb | Unsalted butter |
| 1 | md | Onion; finely chopped |
| 5 | Tomatillos; husked, quartered | |
| 1 | tb | Garlic; minced |
| 3 | pk | Frozen corn kernels (10 ounce each), thawed |
| 4 | c | Chicken stock or canned low salt, broth |
| 1 | c | Frozen peas; thawed |
| 6 | Fresh cilantro sprigs | |
| 4 | oz | Can diced green chilies |
| 1/4 | c | Thawed frozen chopped spinach, packed |
| 1 | tb | Sugar |
| Tortilla chips | ||
| Sour cream | ||
| Chopped 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. Serve. Source: Bon Appetit Barbeque/Special Edition 7/93
Posted to MM-Recipes Digest V4 #6
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