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Tomatillo and corn soup - cafe' zelo in corva
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| Artist: |
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| Categories: |
Cereals, Chili, Corn, Herbs & Spices, Soups & Stews, Tomatoes |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 3
| tbsp | Unsalted butter | | 1
| med | Onion | | 5
| | Tomatillos, husked | | | Quartered | | 1
| tbsp | Minced garlic | | 3
| | 10-oz. packages fresh corn | | | Kernels, thawed | | 4
| cup | Chicken stock or canned | | | Low-salt broth | | 1
| cup | Peas, frozen, thawed | | 6
| | Sprigs fresh cilantro | | 1
| can | (4-oz.) diced green chilies | | 1/4
| cup | (packed) thawed frozen | | | Chopped spinach | | 1
| tbsp | Sugar | | | ?/td> | | | Tortilla chips | | | Sour cream | | | Chipped fresh cilantro |
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Procedures:
| 1 | Melt butter in heavy large pot over medium-high heat. | | 2 | Add onion, tomatillos and garlic and saute" 5 minutes. | | 3 | Mix in 4 cups corn, 3 cups stock, peas, and cilantro sprigs. | | 4 | Puree mixture in blender in batches. | | 5 | Return puree to pot and bring to simmer. | | 6 | Add chilies, spinach, sugar, remaining corn and remaining 1 cup stock to soup. | | 7 | Simmer 15 minutes. | | 8 | Season to taste with salt. | | 9 | (can be prepared 1 day ahead. | | 10 | Cover and refrigerate. | | 11 | Bring to simmer before continuing). | | 12 | Ladle soup into bowls. | | 13 | Sprinkle with tortilla chips; top with sour cream and chopped cilantro. |
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