*  Exported from  MasterCook  *
 
                         SOPA DE ELOTE (CORN SOUP)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups/stews                      Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       sm           Ears corn (or 1 1/2 cups
                         -frozen whole kernel
                         Corn, thawed)
    1                    Garlic clove
      1/2   ts           Salt
    1       tb           Butter
    1       sm           Onion, chopped
    3       sm           Tomatoes, peeled, chopped
                         -(3/4 lb)
    1       qt           Beef broth
      1/2   ts           Dried leaf oregano, crushed
      1/4   c            Whipping cream
 
   cilantro leaves or parsley leaves
   
   If using fresh corn, cut kernels from cobs.  Scrape
   cobs with a sharp spoon; discard cobs.  Measure corn.
   You should have about 1 1/2 cups. Reserve excess corn
   for another use.  Puree 3/4 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,
   pureed 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. Makes 6 servings.
   
   From:  MEXICAN COOKERY by Barbara Hansen, ISBN
   0-89586-038-4 Posted by: Karin Brewer, Cooking Echo,
   1/92
  
 
 
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