Corny Tomatillo-Red Pepper Soup - {Mexican}

Recipe Ingredients

1 tablespoon	15ml	Corn oil
1		Onion - finely chopped
5		Tomatillos - husked, quartered
3		Garlic cloves - minced
4		Fresh corn ears - corn sliced off,
		And divided into two equal piles
4 cups	948ml	Vegetable stock
3 tablespoons	45ml	Chopped cilantro
1 tablespoon	15ml	Corn oil
2 tablespoons	30ml	Red bell peppers - diced (large)
1		Jalapeño pepper - chopped fine
1 tablespoon	15ml	Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnish
1		Tomato - chopped with
		Cilantro sprigs - chopped with
		Green onions - chopped with
		Lime juice

Recipe Instructions

Heat 1 tablespoon oil in a saucepan on high, then saute the onion, tomatillos, and garlic for about 5 minutes, until softened. Stir in half the corn kernels, 3 cups of stock, and the cilantro. Heat to a boil, then puree in a blender, solids first.

Heat 1 tablespoon oil in a large saucepan on high, then sautee the red pepper and jalapeño pepper for about 5 minutes, until softened. Pour the puree back into the pot and stir in the rest of the corn, the remaining 1 cup of stock, and the sugar. Bring to a boil, then reduce heat and simmer for 15 minutes. Season with salt and pepper.

Chop the tomato, cilantro, and green onion into a relish, squeezing on lime juice.

When ready to serve, ladle the soup into bowls and swirl the relish through each.

Serve hot to 6 to 8 people as a first course.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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