Today I stepped into the supermarket and noticed they had fresh ears of corn on sale, so I decided to make Mexican Corn Soup. Thanks to a Christmas present from my aunt, I have a lovely hand blender which makes pureeing soup so easy!
4 ears of corn, cut off of the cob with a knife
half of a medium-sized onion chopped small (I used a red one)
half of a red bell pepper chopped small
one finely chopped jalapeno, no seeds!
1 tbsp of oregano (preferably Mexican)
1 tsp of garlic powder
1/2 tsp of cumin
olive oil (I always use extra virgin)
about 3 cups of vegetable broth, depending on how think you want the soup (I used Emeril's)
1/4 cup of cilantro (you can put less or omit it if you hate cilantro)
tortilla chips
Optional: mexican shredded three cheese blend (omit this to make it vegan), avocado, lime
Sautee the onion, red bell pepper, and jalapeno, along with the oregano, garlic powder, and cumin in enough olive to coat the bottom of a medium sized pot. When the veggies are translucent, add the corn and a pinch of salt and freshly ground black pepper. Sautee the corn for about three minutes and then add the vegetable broth. Simmer for about 15-20 minutes. Turn off the stove and use a hand mixer to puree the soup. Add fresh cilantro. Ladle into a bowl and add a small handleful of cheese and mix until melted. Add tortilla chips on top. I wished I had avocado, but I didn't, I would have chopped some also for the top. If you don't have a hand blender, you can use a food processor or regular blender. Don't puree the soup too much!
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