Green Corn Soup

• 4 Tbl. sweet butter
• 1/4 medium onion, finely chopped
• 2 cloves of garlic, finely chopped
• 2/3 c. tomates verdes, cooked or canned
• 4 1/2 c corn
• 5 c. chicken broth
• 2/3 c. green peas, fresh or frozen
• 4 large sprigs fresh coriander
• 2 small chilies poblanos, charred and peeled or canned, peeled green chilies
• 3 large romaine lettuce leaves
• salt to taste
• Garnish
• 6 Tbl. sour cream
• crisp-fried tortilla pieces

1. 1. Melt the butter and fry the onion and garlic until soft, without browning.
2. 2. Blend the tomate verdes until smooth. Add to the onion in the pan and fry for about 3 minutes, stirring constantly.
3. 3. Put the corn kernels in a blender (1/3 at a time) with 2 cups of the broth and the peas, coriander, chilies and lettuce leaves. Blend until smooth.
4. 4. Pass the puree through the medium disk of a food mill, then add to the pan and cook over high flame for 3 minutes, stirring and scrapping the bottom of the pan.
5. 5. Add the remaining broth and the salt, cook over a low flame until thickened, about 20 minutes.
6. 6. Serve in soup bowls with a spoonful of sour cream and a sprinkling of tortilla chips.

tbl, onion, garlic, tomates verdes, corn, chicken broth, green peas, coriander, chilies, romaine lettuce leaves, salt, tbl, tortilla

Taken from www.epicurious.com/recipes/member/views/green-corn-soup-1264715 (may not work)