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home > recipes > soups > tomatillo and corn soup
Serves 8. 3 Tbsp unsalted butter 1 med onion 5 Tomatillos, husked, quartered 1 Tbsp minced garlic 3 10-oz. packages fresh corn kernels, thawed 4 cup chicken stock or canned low-salt broth 1 cup peas, frozen, thawed 6 sprigs fresh cilantro 1 can (4-oz.) diced green chilies 1/4 cup (packed) thawed frozen chopped spinach 1 Tbsp sugar 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.

Tomatillo and Corn Soup


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keyword: tomatillo
ethnicity: mexican
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(posted March 7, 2005)

Serves 8.

3 Tbsp
unsalted butter
1 med
onion
5 Tomatillos, husked, quartered
1 Tbsp minced
garlic
3 10-oz. packages fresh
corn kernels, thawed
4 cup
chicken stock or canned low-salt broth
1 cup peas, frozen, thawed
6 sprigs fresh
cilantro
1 can (4-oz.) diced
green chilies
1/4 cup (packed) thawed frozen chopped
spinach
1 Tbsp
sugar

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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