Sopa De Elote (Corn Soup)
Sopa De Elote (Corn Soup) recipe
Yield
6 servingsPrep
15 minCook
45 minReady
60 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ears |
corn
or 1 1/2 cups frozen, whole kernel, thawed |
*
|
| 1 | clove |
garlic
|
|
| ½ | teaspoon |
salt
|
|
| 1 | tablespoon |
butter
|
|
| 1 | small |
onions
chopped |
|
| 3 | small |
tomatoes
peeled, chopped |
|
| 1 | quart |
beef stock
|
*
|
| ½ | teaspoon |
oregano
dried, crushed |
|
| ¼ | cup |
heavy whipping cream
|
|
|
cilantro
or parsley leaves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | small ears |
corn
or 1 1/2 cups frozen, whole kernel, thawed |
*
|
| 1 | clove |
garlic
|
|
| 2.5 | ml |
salt
|
|
| 15 | ml |
butter
|
|
| 1 | small |
onions
chopped |
|
| 3 | small |
tomatoes
peeled, chopped |
|
| 0.9 | l |
beef stock
|
*
|
| 2.5 | ml |
oregano
dried, crushed |
|
| 59 | ml |
heavy whipping cream
|
|
| 1 | x |
cilantro
or parsley leaves |
*
|
Directions
If using fresh corn, cut kernels from cobs. Scrape cobs with a sharp spoon; discard cobs. Measure corn. You should have about 1½ cups. Reserve excess corn for another use. Purée ¾ 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, puréed 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.
