Sopa De Elote (Corn Soup)
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Sopa De Elote (Corn Soup)
  Corn    Mexican    Soups  
Last updated 6/12/2012 1:23:33 AM. Recipe ID 56679. Report a problem with this recipe.
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      Title: Sopa de elote (corn soup)
 Categories: Soups/stews, 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

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Recipe ID 56679 (Apr 03, 2005)

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