*  Exported from  MasterCook  Buster  *
 
                             MEXACALI CORN SOUP
 
 Recipe By     : Elaine Kosrova, “Healthy Living”
 Serving Size  : 4    Preparation Time :
 Categories    : Soups and Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    poblano pepper
    1      tablespoon    olive oil
    1      medium        onion -- chopped
    1                    potato -- peeled and chopped
    2 1/2  cups          warm water
   14 1/2  ounces        low-sodium fat-free chicken broth -- or vegetable
 broth
      1/2  teaspoon      salt
    3      cups          corn kernels -- preferably fresh
    6      ounces        soft tofu
 
 1) Preheat oven to 450 degrees F.  Roast pepper on oven rack for 15 minutes or
 until skin blisters.  Wrap pepper in a paper towel or put in a paper bag and
 set aside for 10 minutes.
 
 2) Meanwhile, heat the oil in a large saucepan.  Add the onion and potato;
 saute for 5 minutes.  Add the water, broth, and salt; cover and simmer for 15
 minutes.  Add the corn and simmer, uncovered, for 10 minutes.
 
 3) Peel the skin from the pepper and discard; place the flesh in a food
 processor or blender.  Add the corn mixture and tofu; process or blend until
 pureed.  Strain soup, if desired.  Garnish with remaining kernels of corn.
 Serve hot or chilled.
 
 Notes: From October, 1998 issue of Country Living’s “Healthy Living”, page
 115.
 
 Typos by K. Hudson Lipin, 09/05/98
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