|
|
Blend in batches to a very
smooth puree: |
| 3 |
ears |
fresh corn, cut off
the cob (preferably white corn) |
| 2 |
c |
fresh
or frozen green peas |
| 2 |
|
poblano chiles, roasted,
peeled, and seeded |
| 1 |
|
onion |
| 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:
-
This recipe was adapted from
Diana
Kennedy, whose books on Mexican Cuisine form the Bible of Mexican cooking.
-
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.
-
Substitute vegetable stock, or
even water, for the chicken stock.
-
Serve with a wedge of lime, garnish
with a sprig of cilantro.
|
|