Tomatillo And Corn Soup - Cafe' Zelo In Corva Recipe

Step 1

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.)

Step 2

Ladle soup into bowls. Sprinkle with tortilla chips; top with sour cream and chopped cilantro.

Things You'll Need

  • 3tb Unsalted butter
  • 1md Onion
  • 5 Tomatillos, husked,
  • Quartered
  • 1tb Minced garlic
  • 3 10-oz. packages fresh corn
  • Kernels, thawed
  • 4c Chicken stock or canned
  • Low-salt broth
  • 1c Peas, frozen, thawed
  • 6 Sprigs fresh cilantro
  • 1cn (4-oz.) diced green chilies
  • 1/4c (packed) thawed frozen
  • Chopped spinach
  • 1tb Sugar
  • Tortilla chips
  • Sour cream
  • Chipped fresh cilantro

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