| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Soups, Vegetarian |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Corn kernels |
| 1 |
c |
Water |
| 1/4 |
c |
Butter |
| 3 1/2 |
c |
Milk |
| 1 |
|
Fresh hot pepper |
| 1 |
|
Sweet red pepper,finely chop |
|
|
Salt and pepper |
| 6 |
tb |
Crumbled fresh cheese |
| 6 |
sm |
Tortillas cut in fine strips and fried crisp |
INSTRUCTIONS
Blend the corn with the water at high speed until you
have a smooth puree. Melt the butter, but do not let
it get too hot. Add the corn puree, let it cook over
medium heat for about 5 minutes, stirring constantly.
Add the milk, salt & pepper, sweet and hot peppers and
bring to a boil. Lower the heat and let the soop
simmer for 15 minutes, stirring from time to time, so
that it does not stick to the pan. Garnish the soup
with fried tortillas and the crumbled cheese.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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