Corn and Green Vegetable Soup
|Unsalted butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Onion||1⁄2 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Tomatillos||2⁄3 Cup (10.67 tbs), cooked|
|Corn kernels||1⁄2 Cup (8 tbs)|
|Chicken broth||5 Cup (80 tbs)|
|Green peas||2⁄3 Cup (10.67 tbs)|
|Chopped cilantro||2 Tablespoon|
|Poblano chiles||2 , roasted, peeled|
|Lettuce leaves||3 Large|
|Sour cream||1⁄2 Cup (8 tbs)|
|Tortilla strips||5 , crisp fried|
Melt the butter in a large saucepan and saute the onion and garlic about 5 minutes.
In a blender, puree the tomatillos until smooth.
Add to the saucepan.
Cook over high heat about 4 minutes.
In a bowl, combine the corn, 2 cups of the chicken broth, peas, cilantro, chilies and lettuce.
Bit by bit, puree in blender until smooth and add to the pan.
Cook about 5 minutes.
Then, add the remaining broth and salt.
Simmer the soup until slightly thickened, about 20 minutes.
When serving, garnish with corn.