Ingredients
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1/2 teaspoon salt
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1 tablespoon butter
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1 small onion, chopped
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3 small tomatoes, peeled and chopped (3/4 lb.)
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1 quart beef broth
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1 california chile, roasted, peeled & chopped (or 2 TBSP canned chopped green chiles)
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1/2 teaspoon dried oregano leaves, crushed
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1/4 cup whipping cream
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cilantro leaf (garnish)
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1 garlic clove
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3 small ears of corn (or 1-1/2 cups frozen corn, thawed)
Instructions
- If using fresh corn, cut kernels from cobs. Scrape cobs with a spoon; discard cobs. Measure corn; you should have about 1-1/2 cups. Puree 3/4 cup corn in a 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, chiles, 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. To serve, pour into soup bowls and garnish with cilantro leaves.