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Mexacali Corn Soup - Kosrova

RecipeSource: Mexacali Corn Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook Buster * MEXACALI CORN SOUP Recipe By : Elaine Kosrova, “Healthy Living” Serving Size : 4 Preparation Time : Categories : Soups and Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 poblano pepper 1 tablespoon olive oil 1 medium onion -- chopped 1 potato -- peeled and chopped 2 1/2 cups warm water 14 1/2 ounces low-sodium fat-free chicken broth -- or vegetable broth 1/2 teaspoon salt 3 cups corn kernels -- preferably fresh 6 ounces soft tofu 1) Preheat oven to 450 degrees F. Roast pepper on oven rack for 15 minutes or until skin blisters. Wrap pepper in a paper towel or put in a paper bag and set aside for 10 minutes. 2) Meanwhile, heat the oil in a large saucepan. Add the onion and potato; saute for 5 minutes. Add the water, broth, and salt; cover and simmer for 15 minutes. Add the corn and simmer, uncovered, for 10 minutes. 3) Peel the skin from the pepper and discard; place the flesh in a food processor or blender. Add the corn mixture and tofu; process or blend until pureed. Strain soup, if desired. Garnish with remaining kernels of corn. Serve hot or chilled. Notes: From October, 1998 issue of Country Living’s “Healthy Living”, page 115. Typos by K. Hudson Lipin, 09/05/98 - - - - - - - - - - - - - - - - - -

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