Tomatillo & Corn Soup
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Tomatillo & Corn Soup
  Vegetables    Tomatillo    Corn    Chili    Soups  
Last updated 6/12/2012 1:26:55 AM. Recipe ID 61564. Report a problem with this recipe.
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      Title: Tomatillo & corn soup
 Categories: Soups/stews, Vegetables, Chili
      Yield: 8 Servings
      3 tb Unsalted butter
      1 md Onion
      5    Tomatillos, husked,
      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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Recipe ID 61564 (Apr 03, 2005)

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