Sopa De Elote (Corn Soup)

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.