| corn Soup (sopa De Elote) 5 Or 6 Medium Ears Fresh Corn, Husked*
3 1/2 Cups Chicken Stock Or Broth
1/2 To 3/4 Teaspoon Salt
2 Fresh Poblano Chiles, Roasted, Peeled, Seeded And De-veined
3 Tablespoons Butter Or Margarine
1 Large Tomato, Broiled
1/4 Cup Coarsely Chopped White Onion
1/2 Teaspoon Dried Oregano
1/2 Cup Whipping Cream * May Substitute 2 (10 Ounce) Packages Frozen Whole Kernel Corn, Cooked 4 To 5 Minutes Or Until Tender. cut Corn Kernels From Cobs With Knife. Scrape Cobs With Spoon To Remove Pulp. You Should Have 4 Cups Kernels And Pulp. Combine Corn, Stock And Salt In 3-quart Saucepan. Heat To Boiling; Reduce Heat To Low. Simmer, Covered, Until Corn Is Tender, 8 To 10 Minutes. remove 1/2 Cup Corn From Pan With Slotted Spoon; Reserve. Process Remaining Corn And Stock, 1/2 At A Time, In Blender Until Smooth. Return To Saucepan. cut Chiles Lengthwise Into 1/2-inch Wide Strips; Cut Strips Crosswise Into 2- Or 3-inch Lengths. Sauté Chiles In Butter In Medium Skillet Over Medium Heat Until Limp And Tender, 4 To 5 Minutes. Remove With Slotted Spoon; Reserve. process Tomato, Onion And Oregano In Blender Until Smooth. Heat Butter Remaining In Skillet Over Medium Heat Until Hot; Add Tomato Mixture. Cook And Stir Until Thickened, 4 To 5 Minutes. add Tomato Mixture To Corn Mixture In Saucepan; Heat To Boiling. Reduce Heat To Low; Simmer 5 Minutes. remove Soup From Heat; Gradually Stir In Cream. Cook Over Very Low Heat Just Until Hot, About 30 Seconds, Without Boiling. serve Soup Immediately, Garnished With Reserved Corn And Chiles. |
