Subject: Sopa de Elote
From: Unicorn (unicorn@indenial.com)
Date: Tue Jan 30 2001 - 11:12:16 EST
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F O O D F U N N Y
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Thanks to reader Jeanan Leone from West Virginia for this true food
funny:
My friend recently went with her family on vacation. At one restaurant
she
ordered her favorite - Eggs Benedict. Her daughter looked at her plate
and
inquired as to the name of the dish. She told her and then asked her if
she wanted some. She said, "Yes, Mommy. I would like some Eggs
Benadryl."
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T O D A Y ' S R E C I P E
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Corn and tomatoes are two of the many foods the New World contributed to
the world's larder, and this soup make delicious use of both of them.
Sopa de Elote (Corn Soup)
2 Tbs (30 ml) butter
1 medium onion, finely chopped
2 1/2 cups (625 ml) cooked corn
2 medium tomatoes, peeled and seeded
4 cups (1 L) chicken or vegetable stock
1 cup (250 ml) heavy cream or half-and-half
Salt and freshly ground pepper to taste
Heat the butter in a saute pan over moderate heat and saute the onion
until
tender but not brown, about 5 minutes. Combine the onion, 2 cups (500
ml)
of the corn, the tomatoes, and a small amount of the stock in an
electric
blender or food processor and process until smooth. Combine the corn
mixture and the remaining stock in a saucepan over moderate heat and
bring
to a boil. Reduce the heat and simmer for 5 minutes. Remove from the
heat.
Stir in the cream, season with salt and pepper, and serve immediately,
garnished with the remaining corn. Serves 4 to 6.
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