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Corn And Green Vegetable Soup

Mexican.Chef's picture
Ingredients
  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
  Salt 1 Teaspoon
  Sour cream 1⁄2 Cup (8 tbs)
  Tortilla strips 5 , crisp fried
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
6

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