Corn and Chile Soup
Blend in batches to a very smooth puree: 
3 ears fresh corn, cut off the cob (preferably white corn
c fresh or frozen green peas
2 poblano chiles, roasted, peeled, and seeded
3 large romaine lettuce leaves 
1/2 bunch cilantro
1 hot pepper, seeded (to taste)
Saute this mixture in a little olive oil for a few minutes, then stir in: 
1 qt chicken stock
Simmer over low heat until thoroughly heated.
Serve with toasted tortilla strips (lightly brush corn tortillas with olive oil, cut into strips, bake on a cookie sheet at 400 for 5 - 10 minutes until crisp).
Notes & Variations:
  1. This recipe was adapted from Diana Kennedy, whose books on Mexican Cuisine form the Bible of Mexican cooking.
  2. This soup is delicious and distinguishes itself by the fact that you mix all the ingredients uncooked first, and then cook it slowly until done. The green peas add color and creaminess, the lettuce contributes sweetness. Considering there is no cream in this soup, it's very creamy in texture and taste.
  3. Substitute vegetable stock, or even water, for the chicken stock.
  4. Serve with a wedge of lime, garnish with a sprig of cilantro.