Sopa De Elote
Yield
8 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
corn
|
|
| 1 | cup |
water
|
|
| ¼ | cup |
butter
|
|
| 3 ½ | cups |
milk
|
|
| 1 | x |
hot chili peppers
fresh |
*
|
| 1 | x |
sweet red bell peppers
finely chopped |
*
|
| Salt | and |
salt and black pepper
to taste |
*
|
| 6 | tablespoons |
cheese
crumbled |
|
| 6 | small |
flour tortillas
cut in fine strips |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
corn
|
|
| 237 | ml |
water
|
|
| 59 | ml |
butter
|
|
| 828 | ml |
milk
|
|
| 1 | x |
hot chili peppers
fresh |
*
|
| 1 | x |
sweet red bell peppers
finely chopped |
*
|
|
salt and black pepper
to taste |
*
|
||
| 9E+1 | ml |
cheese
crumbled |
|
| 6 | small |
flour tortillas
cut in fine strips |
*
|
Directions
Blend the corn with the water at high speed until you have a smooth puree.
Melt the butter, but do not let it get too hot.
Add the corn purée, let it cook over medium heat for about 5 minutes, stirring constantly.
Add the milk, salt and pepper, sweet and hot peppers and bring to a boil.
Lower the heat and let the soop simmer for 15 minutes, stirring from time to time, so that it does not stick to the pan.
Garnish the soup with fried tortillas and the crumbled cheese.
