Green Corn Soup

By azimmer1

Ingredients

• 4 tablespoons Butter; unsalted
• 1/4 (medium) onion; finely chopped
• 2 Cloves (small) garlic; peeled, finely chopped
• 2/3 cup Tomatillo; cooked (or could use canned)
• 41/2 cup Corn kernels (very tender corn; or frozen corn measured while frozen)
• 5 cups Light chicken broth
• 2/3 cup Green peas; fresh or frozen
• 4 larges Coriander sprigs, or cilantro
• 2 smalls Chiles Poblanos; charred and peeled (or could use canned green chiles)
• 3 larges Romaine lettuce leaves
• 1 teaspoon Salt (or to taste)
• 1 tbsp cumin

Details

Servings 6

Preparation

Step 1

(from Recipes from the Regional Cooks of Mexico, Diana Kennedy, 1978) Melt the butter and fry the onion and garlic, without browning, until soft. Blend tomatillos until smooth. Add to the onion/garlic and fry over a high flame for about 3 minutes, stirring constantly. Put the corn into a blender/food processor (in batches if necessary) with 1-2 C. broth and the peas, coriander, chiles, and lettuce, and blend until quite smooth. Add to onion/garlic/tomatillo and cook over fairly high heat for about 3 minutes, stirring and scraping the bottom of the pan constantly, since the mixture tends to stick. Add the remaining broth and the salt, and cook the soup over low heat until it thickens and is well seasoned -- about 20 minutes.