Best Sopa De Milho Corn Soup Recipes

Chilled Raw Corn Soup image

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10

2 cups fresh corn kernels, plus more for topping (from about 3 large ears)
1 orange or yellow bell pepper, chopped
1 jalapeño pepper, seeded and chopped
1/4 sweet onion, chopped
1/2 cup orange or yellow cherry tomatoes
1 clove garlic
1/3 cup extra-virgin olive oil, plus more for drizzling
2 tablespoons white wine vinegar
1/4 teaspoon ground cumin
Kosher salt

Steps:

Combine the corn, bell pepper, jalapeño, onion, tomatoes and garlic in a blender. Add the olive oil, vinegar, cumin and 1/2 teaspoon salt and puree on high speed until very smooth. Strain the soup through a fine-mesh sieve into a bowl, using a rubber spatula to push it through. Season with salt.
Refrigerate the soup until cold, 1 to 2 hours. Pour into bowls and top with more corn and a drizzle of olive oil.

Corn Soup image

Provided by Food Network

Categories appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 5

1 diced onion
6 ears corn shucked and cut off the cob
1/2 stick butter
4 cups chicken stock
1 cup heavy cream

Steps:

Sweat the onions and corn in butter over low heat with lid on. After onions are translucent, add chicken stock. Bring to a boil and simmer for 20 minutes. Season with salt and pepper. Puree in a blender and put through a fine sieve. Heat and add 1 cup of cream at the last minute before serving.

Creamy Corn Soup image

Provided by Food Network

Categories main-dish

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons unsalted butter
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1 jalapeno pepper, minced
2 medium tomatoes, seeded and diced
2 medium potatoes, diced
1 red bell pepper, cored, seeded and diced
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 cups vegetable stock
5 ears of corn, husked and kernels removed
1 cup milk
1/2 cup grated Manchego cheese

Steps:

Melt the butter in a large stockpot over moderate heat. Saute the onions until soft, about 10 minutes. Add the garlic, coriander, cumin and jalapeno pepper and saute another 2 minutes to release the aromas. Add the chopped tomatoes and cook until they are juicy. Add the potatoes, bell pepper, salt and pepper, and stock. Cover and simmer until the potatoes are tender, about 10 minutes. Add the corn and heat through another 2 minutes.
In a blender, puree half of the soup with the milk and cheese. Stir the puree back into the soup pot. Adjust seasoning. Heat slowly until soup is warmed through and serve.

Sopa de Hortela Mint Soup image

Provided by Food Network

Categories main-dish

Yield 6 servings

Number Of Ingredients 10

4 tablespoons olive oil
4 cloves garlic, put through a garlic press
8 cups chicken stock, preferably homemade, or best-quality low-sodium canned broth
Salt
Freshly ground black pepper
1/2 bunch fresh mint, leaves only, coarsely chopped
6 thick slices French bread, crust removed and cut into 3/4inch cubes
3 large eggs, lightly beaten
6 sprigs fresh mint, for garnish
Lime wedges, for garnish

Steps:

In a medium saucepan, heat 1 tablespoon of the olive oil over medium low heat. Add the garlic and cook, stirring frequently, until golden. Do not allow it to burn. Add the chicken stock, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Increase the heat to medium high and bring the mixture to a simmer. Add the mint leaves and remove the pan from the heat. Cover the pan and let the mixture steep for 30 minutes, stirring 2 or 3 times.
Meanwhile, preheat the oven to 375 degrees. Place the bread cubes in a bowl and pour the remaining 3 tablespoons of oil over them. Add a pinch each of salt and pepper and toss well. Spread the bread out on a baking sheet and bake for 10 to 15 minutes, or until golden and crisp. Strain the mint-infused mixture into a clean saucepan and bring the mixture to a boil over medium high heat. Drizzle the eggs over the boiling liquid and stir gently for 1 minute to cook them. Place some of the toasted croutons in the bottom of each of 6 soup bowls, preferably earthenware, and ladle the hot soup over the top. Garnish each bowl with a sprig of mint and a wedge of lime and serve.