Sopa de Elote
Serving Size : 6
3 cups corn kernels
1 small onion
2 medium garlic cloves
6 medium tomatoes -- roasted
2 medium garlic cloves -- unpeeled
1 medium onion
3 tablespoons olive oil
5 medium zucchini -- cubed
4 cups milk
2 cups water from the cooked corn
1 pinch baking soda
4 sprigs epazote
2 medium poblano chiles
2 medium chiles de agua
30 zuchini blossoms
3 medium tomatoes -- diced
1/2 pound fresh cheese -- diced
6 tortillas -- in julienne strips
vegetable oil -- for frying
Bring to a boil 2 quarts salted water,
and cook the corn kernels with onion,
garlic and salt.
Roast the tomatoes with the onion and
unpeeled garlic; when roasted, peel the
garlic and transfer along with the tomatoes
and onion, to the blender and process.
Heat the olive oil in a big pot and add the
tomato puree, cook until it is well seasoned
(when it begins to change color)
Add the corn kernels, the cubed zucchini, add
the milk and 2 cups of the water (from the
cooked corn), baking soda, epazote sprigs, and
salt.
Let it simmer.
Roast the chiles over the flame and put them
in a paper bag or in a bowl, cover with a
kitchen towel and let them sweat for 5 minutes.
Peel them and remove the seeds and the veins
and tear into strips, add to the soup, reserving
some for decoration.
Meanwhile prepare the zucchini blossoms, removing
the pistils, calix, stems and outer green sepals.
Eight minutes before serving the soup remove the
epazote sprigs, add the zucchini blossoms and let
the soup simmer.
On the serving bowls put some of the cubed cheese
and the diced tomato.
Ladle the soup into the prepared bowls and garnish
with some of the reserved chile strips and julienne
tortilla chips.
NOTE : You can substitute the chiles de agua for
chiles poblanos.
Recipe By: Restaurant El Naranjo, Oaxaca México
Copyright© 2002: Iliana de La Vega
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