SOPA de ELOTE

Corn-cheese soup

SOPA de ELOTE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    onion, chopped

  • T. oil

  • 2

    tomatoes, peeled, seeded, and chopped

  • 2

    quarts chicken broth

  • 3

    large ears of corn

  • ¼

    pound Monterey Jack (or Cheddar), cut into thin strips

  • 2

    t. parsley, minced (or cilantro)

  • Salt and Pepper to taste

Directions

Saute onion in hot oil, add tomatoes,cook until onios are transparent. Add the broth and bring to a boil. Cut kernels from the cobs, add to soup, and simmer gently for 8 minutes. Strain the broth and put the pulp with a little liquid in a blender to liquify. Return mixture to broth. Reheat the soup, add cheese and parsley. Salt and papper to taste. Serve with hot French Bread.


Nutrition

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