Tomatillo & Corn Soup Recipe
Recipe
Ingredients
3 tbsp unsalted butter
1 medium onion
5 tomatillos, husked,
1 quartered
1 tbsp minced garlic
3 10-oz. packages fresh corn
1 kernels, thawed
4 cup chicken stock or canned
1 low-salt broth
1 cup peas, frozen, thawed
6 sprigs fresh cilantro
1 can (4-oz.) diced green chilies
1/4 cup (packed) thawed frozen
1 chopped spinach
1 tbsp sugar
1 tortilla chips
1 sour cream
1 chipped fresh cilantro
Recipe
Preparation
Melt butter in heavy large pot over medium-high heat. Add onion,
tomatillos and garlic and saute' 5 minutes. Mix in 4 cups corn, 3
cups stock, peas, and cilantro sprigs. Puree mixture in blender in
batches. Return puree to pot and bring to simmer. Add chilies,
spinach, sugar, remaining corn and remaining 1 cup stock to soup.
Simmer 15 minutes. Season to taste with salt. (Can be prepared 1 day
ahead. Cover and refrigerate. Bring to simmer before continuing.)
Ladle soup into bowls. Sprinkle with tortilla chips; top with sour
cream and chopped cilantro.
Servings:
8
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