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Рецепт Corny Tomatillo Red Pepper Soup (Mexican)
by Global Cookbook

Corny Tomatillo Red Pepper Soup (Mexican)
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  Порций: 6

Ингредиенты

  • 1 Tbsp. corn oil
  • 1 x onion finely minced
  • 5 x tomatillos husked, quartered
  • 3 x garlic cloves chopped
  • 4 x fresh corn ears corn sliced off, and divided into two equal piles
  • 4 c. vegetable stock
  • 3 Tbsp. minced cilantro
  • 1 Tbsp. corn oil
  • 2 lrg red bell peppers diced
  • 1 x jalapeno pepper minced fine
  • 1 Tbsp. sugar Salt to taste Freshly-grnd black pepper to taste
  • 1 x tomato minced with Cilantro sprigs minced with Green onions minced with Lime juice

Инструкции

  1. Heat 1 Tbsp. oil in a saucepan on high, then saute/fry the onion, tomatillos, and garlic for about 5 min, till softened. Stir in half the corn kernels, 3 c. of stock, and the cilantro. Heat to a boil, then puree in a blender, solids first.
  2. Heat 1 Tbsp. oil in a large saucepan on high, then sautee the red pepper and jalapeno pepper for about 5 min, till softened. Pour the puree back into the pot and stir in the rest of the corn, the remaining 1 c. of stock, and the sugar. Bring to a boil, then reduce heat and simmer for 15 min. Season with salt and pepper.
  3. Chop the tomato, cilantro, and green onion into a relish, squeezing on lime juice.
  4. When ready to serve, ladle the soup into bowls and swirl the relish through each.
  5. Serve warm to 6 to 8 people as a first course.
  6. Comments: Chunky, colorful, and with a pleasantly sour undertone to the sweet summer corn, this mostly all-New World soup is an excellent stimulant to appetites which flag in the summer heat.