Title: Sopa De Elote (Corn Soup)
Categories: Soup Mexican
Yield: 6 Servings

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

previous

next