| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Soups/stews, Mexican |
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 |
|
6 |
servings. |
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
From: MEXICAN COOKERY by Barbara Hansen, ISBN 0-89586-038-4 Posted by:
Karin Brewer, Cooking Echo, 1/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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