My soup saga continues.
With howling winds…OK maybe they are just harsh fingernails-on-the-chalkboard winds…punctuating my day, soup again seems in order and spicy soup at that.
This is a recipe for a spicy corn and pea soup that I’ve had on my desk for some time. This is my adaptation of a recipe originally posted on a wonderful food blog titled 101 Cookbooks. Here is their link: Sopa Verde de Elote Recipe
Recipe: Sopa Verde de Elote
4 T. unsalted butter
1 medium zucchini, seeded, chopped
1/2 white onion, chopped
2 cloves of garlic, minced
4 C. corn kernels
3 1/2 -4 1/2 C. water
2/3 C. green peas
A small handful of fresh cilantro
1 small jalapeno chile, charred and peeled
3 large romaine lettuce leaves
Fine grain sea salt to taste
1 C. cream
2 T. sour cream
Directions: Melt butter in pan and saute zucchini until soft. Puree zucchini in a blender. Heat 3 T. butter in pan and saute onion and garlic until soft. Do not brown. Add the pureed zucchini and saute over medium-high heat for a few minutes stirring constantly.
Blend zucchini mixture, corn kernels, peas, two cups of water, cilantro, chile and lettuce leaves until very smooth. Add 1 1/2 cup water. Add 1 cup cream and 2 T. sour cream. Add salt to taste.
Garnish with chive flowers, creme fraiche, lime wedges, cilantro.