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Tomatillo & corn soup - cafe' zelo in corva

Yield: 8 Servings

Ingredients:

• 3 tb Unsalted butter
• 1 md Onion
• 5 Tomatillos husked Quartered
• 1 tb Minced garlic
• 3 10-oz. packages fresh corn Kernels thawed
• 4 c Chicken stock or canned Low-salt broth
• 1 c Peas frozen thawed
• 6 Sprigs fresh cilantro
• 1 cn (4-oz.) diced green chilies
• 1/4 c (packed) thawed frozen Chopped spinach
• 1 tb Sugar

Instructions:

MMMMM--------------------------------------------------------------- Tortilla chips Sour cream Chipped fresh cilantro 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.

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