SOPA de ELOTE

By CHEFDOC123

Corn-cheese soup

Ingredients

• 1/2 onion, chopped
• 1 1/2 T. oil
• 2 tomatoes, peeled, seeded, and chopped
• 2 quarts chicken broth
• 3 large ears of corn
• 1/4 pound Monterey Jack (or Cheddar), cut into thin strips
• 2 t. parsley, minced (or cilantro)
• Salt and Pepper to taste

Details

Servings 6

Preparation

Step 1

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.