You don't really see too many soups around the holiday of Cinco de Mayo. True you will find recipes for something called "tortilla soup" but that is actually about as Mexican as Taco Bell! This is unfortunate as Mexico has some incredible soups and usually all of them are very healthy (as is most true Mexican cuisine).
I first had this soup in a little cantina. It came to the table piping hot and accompanied by some homemade flour tortillas. The combination of these two true Mexican taste treats just made my love for this country and its proud people grow even stronger.
If you are as big of a soup fan as I am, you will absolutely love this soup. It is as healthy for you as it is tasty!
Ingredients needed for Jalapeno and Sweet Corn Soup (serves 4):
- 1 tomato, chopped
- ¼ red onion, chopped
- 3 Tbs. butter
- 3 jalapeno peppers, stemmed, seeded and minced
- 3 ¾ cups sweet corn kernels
- 3 cups milk
- ½ tsp. salt
- ½ cup grated Monterey Jack cheese
- Into a food processor or blender add the tomato and red onion and puree. Place the puree into a small bowl and set aside.
- In a medium sauté pan or skillet melt the butter over medium heat. Add the peppers and sauté 3 minutes. Add the puree and cook 5 minutes. Remove the pan from the heat and let cool.
- Into a food processor or blender add 3 cups of the corn kernels and milk and puree. Strain the puree through a fine sieve and stir into the tomato mixture. Return the pan to the heat and cook over low heat.
- Stir in the remaining corn and salt and bring to a simmer over medium heat and cook 25 minutes.
- Sprinkle some cheese into each of the serving bowls, ladle soup on top of the cheese and serve.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."