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Ingredientes
- 1 Tbsp. corn oil
- 1 x onion finely minced
- 5 x tomatillos husked, quartered
- 3 x garlic cloves chopped
- 4 x fresh corn ears corn sliced off, and divided into two equal piles
- 4 c. vegetable stock
- 3 Tbsp. minced cilantro
- 1 Tbsp. corn oil
- 2 lrg red bell peppers diced
- 1 x jalapeno pepper minced fine
- 1 Tbsp. sugar Salt to taste Freshly-grnd black pepper to taste
- 1 x tomato minced with Cilantro sprigs minced with Green onions minced with Lime juice
Direcciones
- Heat 1 Tbsp. oil in a saucepan on high, then saute/fry the onion, tomatillos, and garlic for about 5 min, till softened. Stir in half the corn kernels, 3 c. of stock, and the cilantro. Heat to a boil, then puree in a blender, solids first.
- Heat 1 Tbsp. oil in a large saucepan on high, then sautee the red pepper and jalapeno pepper for about 5 min, till softened. Pour the puree back into the pot and stir in the rest of the corn, the remaining 1 c. of stock, and the sugar. Bring to a boil, then reduce heat and simmer for 15 min. Season with salt and pepper.
- Chop the tomato, cilantro, and green onion into a relish, squeezing on lime juice.
- When ready to serve, ladle the soup into bowls and swirl the relish through each.
- Serve warm to 6 to 8 people as a first course.
- Comments: Chunky, colorful, and with a pleasantly sour undertone to the sweet summer corn, this mostly all-New World soup is an excellent stimulant to appetites which flag in the summer heat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 259g | |
| Recipe makes 6 servings | |
| Calories 100 | |
| Calories from Fat 44 | 44% |
| Total Fat 5.03g | 6% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 633mg | 26% |
| Potassium 221mg | 6% |
| Total Carbs 13.24g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.97g | 3% |
| Protein 1.8g | 3% |
