|2 servings||calories per servings 438||protein serving 15 g||carbs per serving 55 g||total fat per serving 20 g|
Fresh corn makes this light, summertime soup a real treat. The tomatillos add acidic notes, and the green chiles add a hint of heat, but they still allows the sweet corn flavor to shine through.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||4 g|
|Total Carbohydrates||55 g|
|Dietary Fiber||6 g|
Prepare your mise en place: Remove husk and silk from corn. Using a large knife, cut the corn kernels from each ear. Hold each ear over a bowl, and scrape the cut surface with the knife, catching the juice in the bowl; reserve the cobs, kernels and juice. Peel, halve and dice onion. Pick and chop cilantro leaves; reserve sprigs. Remove husks from tomatillos, and thoroughly wash the husked fruit to remove the “soapy” residue. Roughly chop green chiles. Trim green onions, and chop.
In a saucepan combine corn cobs, 1/2 of the diced onion, cilantro stems, thyme sprig, oregano sprig, bay leaf and milk. Place on high heat. Bring almost to a boil; remove from heat, and allow to steep 7-8 minutes.
While milk steeps, in a separate saucepan combine tomatillos and 2 cups water. Place on high heat, and bring to a boil. Cook until tomatillos are very mushy, 6-7 minutes. Using the back of a fork or a potato masher, crush tomatillos into the liquid until they are broken down. Reserve tomatillos and their liquid in pan.
Place a sauté pan over medium heat; add 1 teaspoon cooking oil. Add remaining diced onion, and cook, stirring frequently, until it begins to become translucent.
Place a strainer over a large bowl. Pour milk mixture through the strainer into the bowl. Return strained liquid to the saucepan and place over medium heat (discard solids). To the liquid add sautéed onion, corn kernels and juice, chiles, 1/2 teaspoon salt, 1/4 teaspoon black pepper and butter. When soup comes to a simmer add tomatillos and their liquid. Cook until corn is tender and sweet, 15-20 minutes. Remove from heat, and season to taste with salt and pepper.
Divide soup between 2 bowls, and top with cilantro leaves, crema and green onion. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...