Corn Soup (Sopa De Elote)

Submitted by Bayhill

"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: 1hr 30mins
• Ingredients: 11
• 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.

Reviews

[lazyme]

Great soup, Sue. For so few ingredients, it really had a nice flavor. It was simple to make and really tasty. Thanks for sharing. Congrats again on your football win! :)

 

[loof751]

Tasty and easy soup! I used canned green chilis and fresh corn. I used beef broth as specified but I think I might like it better with chicken broth and will try that next time. I liked the way the pureed corn thickened the soup and added some creaminess. Thanks for sharing your recipe! Made for Spring Pick-A-Chef 2014

 

[Esponda1]

Excellent recipe!!! Serve it with a little crab meat or surimi. Thanks!

 

[DbKnadler]

This was pretty good soup. I did not have any tomatoes on hand so I used a 14.5oz can of diced tomatoes instead. I did not have any beef broth but I did have some chicken stock in the freezer that I made last month so I subbed that in, and I used 2 % milk in place of the cream since I am trying to watch the fat and I already used butter. I also had a leftover grilled chicken breast from last evening that I diced up and threw in to make it a bit more hearty for dinner. I think the only thing I would change for next time would be to add more corn. The soup was really good but with it being called corn soup, I was expecting the corn to have a more prominent role in flavor of the dish. I would probably double the amount of corn next time and leave everything else the same. Thanks for a wonderful recipe.

 

[NutterButter]

This was really good. I used a can of Rotel instead of the tomatoes and chiles. The chopped Cilantro really adds a nice flavor...don't forget it! :) Add a little shredded cheddar to the top and serve with sweet corn bread. Yummy. :)