Sopa De Elote (Corn Soup) -

1 1/2 cups

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

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.

0-89586-038-4 Posted by: Karin Brewer, Cooking Echo,