Recipe for Tomatillo And Corn Soup - Cafe' Zelo In Corva


3 tablespoon unsalted butter
1 medium onion
5 tomatillos, husked,
1 quartered
1 tablespoon minced garlic
3 10-oz. packages fresh corn
1 kernels, thawed
4 cup chicken stock or canned
1 low-salt broth
1 cup peas, frozen, thawed
6 sprigs fresh cilantro
1 can (4-oz.) diced green chilies
1/4 cup (packed) thawed frozen
1 chopped spinach
1 tablespoon sugar
1 tortilla chips
1 sour cream
1 chipped fresh cilantro


Melt butter in heavy large pot over medium-high heat. Add onion, tomatillos and garlic and saute' 5 minutes. Mix in 4 cups corn, 3 cups stock, peas, and cilantro sprigs. Puree mixture in blender in batches. Return puree to pot and bring to simmer. Add chilies, spinach, sugar, remaining corn and remaining 1 cup stock to soup. Simmer 15 minutes. Season to taste with salt. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Ladle soup into bowls. Sprinkle with tortilla chips; top with sour cream and chopped cilantro.

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