*  Exported from  MasterCook  *
 
               TOMATILLO AND CORN SOUP - CAFE' ZELO IN CORVA
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Vegetables
                 Chili
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Unsalted butter
    1       md           Onion
    5                    Tomatillos, husked,
                         Quartered
    1       tb           Minced garlic
    3                    10-oz. packages fresh corn
                         Kernels, thawed
    4       c            Chicken stock or canned
                         Low-salt broth
    1       c            Peas, frozen, thawed
    6                    Sprigs fresh cilantro
    1       cn           (4-oz.) diced green chilies
      1/4   c            (packed) thawed frozen
                         Chopped spinach
    1       tb           Sugar
                         ----------
                         Tortilla chips
                         Sour cream
                         Chipped fresh cilantro
 
   Melt butter in heavy large pot over medium-high heat.
   Add onion, tomatillos and garlic and saute' 5 minutes.
   Mix in 4 cups corn, 3 cups stock, peas, and cilantro
   sprigs. Puree mixture in blender in batches. Return
   puree to pot and bring to simmer.  Add chilies,
   spinach, sugar, remaining corn and remaining 1 cup
   stock to soup. Simmer 15 minutes. Season to taste with
   salt.  (Can be prepared 1 day ahead.  Cover and
   refrigerate. Bring to simmer before continuing.)
   
   Ladle soup into bowls.  Sprinkle with tortilla chips;
   top with sour cream and chopped cilantro.
  
 
 
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