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Sopa De Elote (Corn Soup)

RecipeSource: Sopa De Elote (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 * SOPA DE ELOTE (CORN SOUP) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups/stews Mexican Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 - - - - - - - - - - - - - - - - - -

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