| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
Mexican & s, Soups & ste, Vegan, Vegetarian |
6 |
Servings |
INGREDIENTS
|
|
—Corn-Cilantro Stock— |
| 3 1/2 |
c |
Frozen corn or 3 ears of fresh corn; cobs and all |
| 16 |
|
Scallions; cut in 1" lengths |
| 2 |
|
Handfuls fresh cilantro |
| 6 |
c |
Water |
| 1 |
ts |
Salt -Rest of the Soup— |
| 2 |
ts |
Olive oil or other sauteing liquid |
| 1 |
md |
Onion; minced, about 1 1/2 cups |
| 1 |
md |
Poblano peppers; seeded and minced |
| 1 |
md |
Anaheim chili pepper; seeded and minced |
| 1 1/2 |
tb |
Minced garlic |
| 1 |
ts |
Salt; or to taste |
| 4 |
md |
Red bell peppers; roasted, peeled, seeded, and chopped |
| 2 |
md |
Tomatoes; peeled and seeded, minced |
| 2 |
tb |
Fresh lime juice |
|
|
Cayenne pepper; to taste; optional |
| 1 |
ts |
Minced canned chipotle chiles in adobo; optional |
|
|
Tortilla strips; see recipe, or commercially prepared tortilla chips |
INSTRUCTIONS
Place the stock ingredients in a large saucepan and bring to a boil.
Partially cover, lower heat to simmer, and cook for about 30 minutes. Keep
it covered, so too much liquid doesn't evaporate.
Heat the oil, and add the onion, chiles, garlic, salt, and saute until the
vegetables are very tender.
Puree the roasted bell peppers and the tomatoes in a blender or food
processor with 2 cups of the stock. Puree until smooth, then add this to
the onion mixture. Strain in the rest of the stock, pressing every last bit
of the liquid from the cooked vegetables.
Add lime juice; taste to correct salt and add the cayenne or a small amount
of the chipotles. Serve hot, topped with a generous handful of tortilla
strips.
>From: Ellen C. <ellen@brakes.elekta.com>
Per serving: 163 Calories; 3g Fat (13% calories from fat); 6g Protein; 35g
Carbohydrate; 0mg Cholesterol; 737mg Sodium Food Exchanges: 1 1/2
Starch/Bread; 2 1/2 Vegetable; 1/2 Fat
Recipe by: Vegetable Heaven, Mollie Katzen
Posted to Digest eat-lf.v097.n001 by "Ellen C." <ellen@elekta.com> on Jan
1, 1998
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