Sopa De Elote (Corn Soup) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This soup is adapted from a recipe by Diana Kennedy in her classic first cookbook, Cuisines of Mexico. Ingredients:
4 cups fresh corn kernels (cut and scraped from 5 or 6 ears corn ) or 2 (10 ounce) packages frozen corn kernels, thawed |
4 1/2 cups milk |
1/4 cup butter, softened |
1 teaspoon sea salt |
2 poblano chiles, roasted, peeled, seeded, and diced |
6 tablespoons shredded monterey jack cheese |
6 corn tortillas, cut into thin strips and fried crisp |
Directions:
1. Combine corn and 1 cup of the milk in a blender.
2. Purée at high speed until smooth; set aside.
3. In a heavy, 3-quart nonreactive stock pot, heat the butter over medium heat until melted and bubbly.
4. Add the corn purée and cook over medium heat for about 5 minutes, stirring constantly.
5. Add the remaining 3 1/2 cups milk and the salt; bring mixture to a boil.
6. Reduce heat to low and simmer for about 15 minutes, stirring to avoid sticking.
7. In each of 6 warm soup bowls, put 1 tablespoon each of the diced chiles and shredded cheese.
8. Ladle the hot soup into the bowls and garnish with a few tortilla strips.
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