Corn Soup (Sopa De Elote)

Posted for the Zaar World Tour-Mexico. I haven't tried this recipe yet, but I plan to. Pureeing the corn in this recipe gives this soup a creamy appearance.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 3  small  ears of corn (or 1-1/2 cups frozen corn, thawed)
• 1  garlic clove
• 1⁄2 teaspoon salt
• 1  tablespoon butter
• 1  small onion, chopped
• 3  small tomatoes, peeled and chopped (3/4 lb.)
• 1  quart beef broth
• 1  california chile, roasted, peeled & chopped (or 2 TBSP canned chopped green chiles)
• 1⁄2 teaspoon dried oregano leaves, crushed
• 1⁄4 cup  whipping cream
•  cilantro leaf (garnish)

Directions

1. If using fresh corn, cut kernels from cobs. Scrape cobs with a spoon; discard cobs. Measure corn; you should have about 1-1/2 cups. Puree 3/4 cup corn in a blender or food processor; set aside.
2. 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.
3. Cook slowly 10 minutes, mashing tomatoes with a spoon. Add broth, chiles, oregano, pureed corn and whole corn kernels. Taste and add salt if needed.
4. Bring to a boil; reduce heat. Cover and simmer 30 minutes. Stir in cream. Cook until heated through. To serve, pour into soup bowls and garnish with cilantro leaves.