RCI-SP.001.0256.001

Sopa de Elote

Name: Sopa de Elote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 6 unit ears of fresh corn or 4 cups canned corn; 3 medium tomatoes (peeled (seeded & chopped)); 1 unit 1 / 2 cup of chopped onions (fine); 2 tablespoons butter or butter substitute; 4 cups of prepared beef broth; 1 unit 1 / 2 cup whipping cream

("Corn Soup" in English) is a Mexican favorite. This recipe serves 8 when prepared as followed.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

ears of fresh corn or 4 cups canned corn
6 unit
tomatoes (peeled
seeded & chopped)
3 medium
1/2 cup of chopped onions (fine)
1 unit
butter or butter substitute
2 tablespoons
of prepared beef broth
4 cups
1/2 cup whipping cream
1 unit

Method

Cut corn from cob and scrape cob. You should have about 4 cups corn.

Blend the tomatoes and corn until smooth. May need to split ingredients in half depending on size of blender.

In saucepan cool the onions in butter until they are tender and golden.

Combine corn/tomatoes mixture and broth.

Simmer for 15 minutes, covered.

Slowly stir in cream

Re-heat without boiling and add salt and pepper to taste.

Sopa de Elote

Ingredients

Method

What Makes This Variant Distinct