SOPA DE ELOTE OR SWEET CORN SOUP
Soup is such a comfort food. Manuel's Cafe y Bar on Congress Avenue in Austin, Texas makes this soup and everyone raves about it! It's wonderful served with crusty cornbread sticks.
Provided by Julie in TX
Categories Tex Mex
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a 6-quart saucepan.
- Add onion, pepper and corn.
- Saute 3 minutes over high heat, stirring constantly.
- Add half-and-half, milk and cilantro.
- Salt to taste.
- Heat to boiling.
- Immediately reduce the heat and simmer for 10 minutes.
- Ladle into bowls and sprinkle with cheese.
Nutrition Facts : Calories 490.7, Fat 29.9, SaturatedFat 18, Cholesterol 89.7, Sodium 232, Carbohydrate 46.5, Fiber 4.5, Sugar 0.4, Protein 16.3
CORN SOUP (SOPA DE ELOTE)
Posted for the Zaar World Tour-Mexico. I haven't tried this recipe yet, but I plan to. Pureeing the corn in this recipe gives this soup a creamy appearance.
Provided by Bayhill
Categories Corn
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 110.8, Fat 6.6, SaturatedFat 3.8, Cholesterol 18.7, Sodium 818.5, Carbohydrate 11, Fiber 1.7, Sugar 4.4, Protein 4
SOPA DE ELOTE (FRESH CORN SOUP)
From The New Complete Book of Mexican Cooking, a cookbook sent to me in the Feb '09 cookbook swap by my partner, breezermom.
Provided by NELady
Categories Corn
Time 35m
Yield 4 bowls of soup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the corn kernals and the onion in a food processor and process to a puree. Heat the butter in a saucepan, add the puree and cook over moderate heat, stirring, for 5 minutes.
- Stir in the chicken stock and season with salt if necessary.
- Simmer, over low heat, for 10 minutes longer.
- Stir in the sour cream and simmer for a few minutes longer.
- When ready to serve, strain the soup. Have ready 4 soup bowls, each with a tablespoon of cheese and about 2 teaspoons chili, and pour the soup which should be the consistency of heavy cream.
Nutrition Facts : Calories 470.6, Fat 25.8, SaturatedFat 14.5, Cholesterol 58.3, Sodium 520.5, Carbohydrate 50.5, Fiber 4.7, Sugar 6.3, Protein 16
MOOSEWOOD'S CREMA DE ELOTE (CREAMY CORN SOUP)
This is from the famous Moosewood Restaurant in Ithaca, NY. It is a wonderful combination of veggies with a Mexican flair and is especially nice in the summer when you can add the corn right off of the cob.
Provided by Acerast
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a soup pot, saute the onions and garlic in the butter or oil on low heat for about 10 minutes, until the onions are very soft.
- Add the coriander, cumin, and chiles; saute for 2 minutes.
- Add the chopped tomatoes and cook until they are juicy.
- Add the potatoes, bell peppers and vegetable stock; cover and simmer until the potatoes are tender, about 10 minutes.
- Add the corn and heat thoroughly.
- In a blender, puree about half of the soup with the milk and cheese.
- Stir the puree back into the soup pot.
- Add salt and pepper to taste.
- Heat slowly until the soup is hot but not boiling.
Nutrition Facts : Calories 236.4, Fat 11.4, SaturatedFat 6.5, Cholesterol 29.3, Sodium 129.5, Carbohydrate 29.5, Fiber 4.1, Sugar 6.1, Protein 7.8
SOPA DE ELOTE (CORN SOUP)
This soup is adapted from a recipe by Diana Kennedy in her classic first cookbook, "Cuisines of Mexico." The recipe was found on Austin 360 website.
Provided by Galley Wench
Categories Southwestern U.S.
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine corn and 1 cup of the milk in a blender.
- Purée at high speed until smooth; set aside.
- In a heavy, 3-quart nonreactive stock pot, heat the butter over medium heat until melted and bubbly.
- Add the corn purée and cook over medium heat for about 5 minutes, stirring constantly.
- Add the remaining 3 1/2 cups milk and the salt; bring mixture to a boil.
- Reduce heat to low and simmer for about 15 minutes, stirring to avoid sticking.
- In each of 6 warm soup bowls, put 1 tablespoon each of the diced chiles and shredded cheese.
- Ladle the hot soup into the bowls and garnish with a few tortilla strips.
Nutrition Facts : Calories 356.8, Fat 18.4, SaturatedFat 10.6, Cholesterol 52, Sodium 595.3, Carbohydrate 40.2, Fiber 4.5, Sugar 4.3, Protein 12.7
SOPA DE ELOTE (MEXICAN CORN SOUP)
Posted from a Sparkpeople challenge for healthy recipes. I've made this but not recently. About time since corn is in season again! From: Steven Raichlen's Healthy Latin Cooking Epazote- I haven't had this and it turned out OK. Other names for it: Pigweed, wormseed, lamb's quarters, goosefoot and Jerusalem oak. He claims there is no substitute but I'm guessing thyme or oregano would work.
Provided by Chef Tweaker
Categories Chowders
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place a comal (Mexican griddle used for cooking tortillas) or a cast iron skillet over medium-high heat. Add the pepper, onions and garlic. Roast turning occasionally, until nicely browned.
- As they brown, transfer to a plate to cool. The garlic will take 3-4 minutes and the pepper and onions will take 6-8 minutes.
- Using plastic gloves, scrape as much skin off the pepper as you can.
- Finely chop the pepper, onions and garlic.
- In a large saucepan over medium heat, combine the peppers, onions, garlic, corn 2 sprigs of epazote, the bay leaf and stock or broth. Bring to a simmer.
- Reduce the heat to medium-low and gently simmer for 8-10 minutes, or until the corn is soft. Remove and discard the bay leaf.
- Puree the soup in a blender; return it to the pan. Stir in the cilantro and cook for 1 minute. Season with salt and pepper.
- Ladle the soup into serving bowls and garnish each with a sprig or sprinkling of epazote and a sprinkling of chili powder.
- Serve each with a lime wedge for squeezing into the soup.
Nutrition Facts : Calories 213.9, Fat 3.1, SaturatedFat 0.7, Sodium 788.8, Carbohydrate 42.4, Fiber 5.9, Sugar 2.9, Protein 10.9
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