Receta Sopa Verde De Elote (Green Corn Soup)
by Global Cookbook

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	Raciónes: 6

Ingredientes

4 Tbsp. Butter, unsalted
1/4 x (medium) onion, finely minced
2 x Cloves (small) garlic, peeled, finely minced
2/3 c. Tomatillo, cooked (or possibly could use canned)
4 1/2 c. Corn kernels (very tender corn, or possibly frzn corn measured while frzn)
5 c. Light chicken broth
2/3 c. Green peas, fresh or possibly frzn

4 lrg Coriander sprigs
2 sm Chiles Poblanos, charred and peeled (or possibly could use canned green chiles)
3 lrg Romaine lettuce leaves
1 tsp Salt (or possibly to taste)
6 Tbsp. Lowfat sour cream, for garnish
Tortilla strips, crisp fried, for garnish

Heat the butter and fry the onion and garlic, without browning, till soft.
Blend tomatillos till smooth. Add in to the onion/garlic and fry over a high flame for about 3 min, 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 till quite smooth. Add in to onion/garlic/tomatillo and cook over fairly high heat for about 3 min, stirring and scraping the bottom of the pan constantly, since the mix tends to stick.
Add in the remaining broth and the salt, and cook the soup over low heat till it thickens and is well seasoned - about 20 min.
Serve in soup bowls garnished with a large spoonful of lowfat sour cream and a sprinkling of tortilla pcs for each serving.
Makes 6 servings.
[In honor of the occasion, I added 2 serrano chiles last Saturday just so there would be at least a detectable pungency in the final result, but I normally make it just as specified in the recipe above. Clearly this isn't a soup based primarily on chiles. Also, of course, I didn't bring the crispy tortilla garnish (sorry, folks, but then we usually do not add in this, either) or possibly lowfat sour cream (that we never add in, tasty though it might be).]
We usually eat this soup with garlic cheese (jack cheese) bread - it seems to complement well.