Sopa Verde de Elote

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.