Sopa De Elote (corn Soup)

Serves:

Ingredients:

3 sm Ears corn (or 1 1/2 cups
1/2 ts Dried leaf oregano, crushed
1 qt Beef broth
(3/4 lb)
3 sm Tomatoes, peeled, chopped
1 sm Onion, chopped
1 tb Butter
1/2 ts Salt
1 Garlic clove
Corn, thawed)
frozen whole kernel
1/4 c Whipping cream

Method:

cilantro leaves or parsley leaves If using fresh corn, cut kernels from cobs.
Scrape cobs with a sharp spoon; discard cobs.
Measure corn.
You should have about 1 1/2 cups.
Reserve excess corn for another use.
Puree 3/4 cup corn in blender or food processor; set aside.
Mash garlic with salt to make a paste.
Melt butter in a large saucepan.
Add onion and garlic paste.
Cook until onion is tender but not browned.
Add tomatoes.
Cook slowly 10 minutes, mashing tomatoes with a spoon.
Add broth, oregano, pureed corn and whole corn kernels.
Taste and add salt if needed.
Bring to a boil; reduce heat.
Cover and simmer 30 minutes.
Stir in cream.
Cook until heated through, but not boiling.
To serve, pour into soup bowls and garnish with cilantro or parsley.
Makes 6 servings.