Sopa De Elote (Fresh Corn Soup)
From The New Complete Book of Mexican Cooking, a cookbook sent to me in the Feb '09 cookbook swap by my partner, breezermom.
READY IN: 35mins
SERVES: 4
YIELD: 4 bowls of soup
UNITS: US
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DIRECTIONS
- Combine the corn kernals and the onion in a food processor and process to a puree. Heat the butter in a saucepan, add the puree and cook over moderate heat, stirring, for 5 minutes.
- Stir in the chicken stock and season with salt if necessary.
- Simmer, over low heat, for 10 minutes longer.
- Stir in the sour cream and simmer for a few minutes longer.
- When ready to serve, strain the soup. Have ready 4 soup bowls, each with a tablespoon of cheese and about 2 teaspoons chili, and pour the soup which should be the consistency of heavy cream.
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