This recipe for fresh corn soup comes from the classic book The Cuisines of Mexico (1972) by Diana Kennedy, the country’s highly esteemed compiler and preserver of traditional recipes.
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Ingredients:
3 tablespoons chile poblano (or canned, peeling green chilies) diced
6 tablespoons crumbled cream cheese or Boursault
6 small tortillas, cut into small squares and fried crisp
4 cups corn (1 1/2 pounds frozen corn or kernels from 5 ears)
1 cup water
1/4 cup butter
3 1/2 cups milk
1/2 teaspoon salt, or to taste
Directions:
In a blender, combine the corn together with the water at high speed until you have a smooth puree. Put the puree through the medium disk of the food mill. Melt the butter but do not let it get too hot. Add the corn puree and let it cook over medium heat for about five minutes, stirring it all the time.
Add the milk and the salt to the mixture and bring it to a boil. Lower the flame and let the soup simmer for about 15 minutes, stirring it from time to time so that it does not stick to the pan. By this time it will have thickened slightly.
Put about one-half tablespoon diced chili and one tablespoon of crumbled cheese into each bowl. Pour the hot soup over them and garnish with thick tortilla squares.
Servings: Serves six
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