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Sopa de elote (corn soup)

Yield: 6 Servings

Ingredients:

• 3 sm Ears corn (or 1 1/2 cups -frozen whole kernel Corn thawed)
• 1 Garlic clove
• 1/2 ts Salt
• 1 tb Butter
• 1 sm Onion chopped
• 3 sm Tomatoes peeled chopped -(3/4 lb)
• 1 qt Beef broth
• 1/2 ts Dried leaf oregano crushed
• 1/4 c Whipping cream

Instructions:

cilantro leaves or parsley leaves If using fresh corn cut kernels from cobs. Scrape cobs with a sharp spoon; discard cobs. Measure corn. You should have about 1 1/2 cups. Reserve excess corn for another use. Puree 3/4 cup corn in blender or food processor; set aside. Mash garlic with salt to make a paste. Melt butter in a large saucepan. Add onion and garlic paste. Cook until onion is tender but not browned. Add tomatoes. Cook slowly 10 minutes mashing tomatoes with a spoon. Add broth oregano pureed corn and whole corn kernels. Taste and add salt if needed. Bring to a boil; reduce heat. Cover and simmer 30 minutes. Stir in cream. Cook until heated through but not boiling. To serve pour into soup bowls and garnish with cilantro or parsley. Makes 6 servings. From: MEXICAN COOKERY by Barbara Hansen ISBN 0-89586-038-4 Posted by: Karin Brewer Cooking Echo 1/92

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