…or if you want the Mexican name, Sopa Verde de Elote.
One of the many New Year’s resolutions I have this year include understanding Mexican cuisine. And when I say “understanding”, I mean realizing that most of the Mexican Food found in the restaurants in my neighborhood are either more ‘Tex-Mex’ or Americanized versions of Mexican cuisine. Not that there’s anything wrong with these types of food. I simply wish to see more authentic Mexican Food.
To that end, I picked up Diana Kennedy’s most wonderful book “The Essential Cuisines of Mexico”, which contains this recipe.
A recipe, by the way, that received a critical ‘thumbs-up’ from the members of my household.
- 1/4 cup corn oil
- 1/2 white onion, diced
- 3 cloves of garlic, minced
- 2/3 cup tomitillas, cooked and pureed
- 4 1/2 cup corn kernals, frozen
- 5 cups chicken broth
- 2/3 cup peas, frozen
- 6 sprigs cilantro
- 5 leaves romaine lettuce, chopped
- 2 poblano chiles, charred and peeled
- salt, to taste
- sour cream and tortilla strips, for garnish
In a skillet, heat the corn oil over medium heat. Add the onion and garlic and cook until translucent. Raise the heat to high and add the pureed tomitillas. Cook for three minutes and then transfer to a stockpot that has been placed oven medium heat.
Place the corn, 2 cups of the broth, peas, cilantro, lettuce and chiles into a blender. Blend for 1-2 minutes, ensuring the mixture is smooth. Pour the blend through a strainer into the stockpot.
Take the remnants of the puree mixture and return to the blender. Add one more cup of broth, and blend for another minute. Pour this blend through the strainer into the stockpot. Discard any remaining solids.
Add the remaining broth and salt to the soup. Lower the heat to low and allow to simmer for up to 1 hour.
Serve with sour cream and tortilla chips. A dash or two of tobasco sauce wouldn’t hurt either.