SOPA DE ELOTE (CORN SOUP)
This soup is adapted from a recipe by Diana Kennedy in her classic first cookbook, "Cuisines of Mexico." The recipe was found on Austin 360 website.
Provided by Galley Wench
Categories Southwestern U.S.
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine corn and 1 cup of the milk in a blender.
- Purée at high speed until smooth; set aside.
- In a heavy, 3-quart nonreactive stock pot, heat the butter over medium heat until melted and bubbly.
- Add the corn purée and cook over medium heat for about 5 minutes, stirring constantly.
- Add the remaining 3 1/2 cups milk and the salt; bring mixture to a boil.
- Reduce heat to low and simmer for about 15 minutes, stirring to avoid sticking.
- In each of 6 warm soup bowls, put 1 tablespoon each of the diced chiles and shredded cheese.
- Ladle the hot soup into the bowls and garnish with a few tortilla strips.
Nutrition Facts : Calories 356.8, Fat 18.4, SaturatedFat 10.6, Cholesterol 52, Sodium 595.3, Carbohydrate 40.2, Fiber 4.5, Sugar 4.3, Protein 12.7
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