Title: Sopa De Elote (Corn Soup)
Categories: Soups/stews, Mexican
Yield: 6 Servings

3 sm Ears corn (or 1 1/2 cups
-frozen whole kernel
Corn, thawed)
1 Garlic clove
1/2 ts Salt
1 tb Butter
1 sm Onion, chopped
3 sm Tomatoes, peeled, chopped
-(3/4 lb)
1 qt Beef broth
1/2 ts Dried leaf oregano, crushed
1/4 c Whipping cream

cilantro leaves or parsley leaves

If using fresh corn, cut kernels from cobs. Scrape cobs with a sharp
spoon; discard cobs. Measure corn. You should have about 1 1/2 cups.
Reserve excess corn for another use. Puree 3/4 cup corn in blender or food
processor; set aside. Mash garlic with salt to make a paste. Melt butter
in a large saucepan. Add onion and garlic paste. Cook until onion is
tender but not browned. Add tomatoes. Cook slowly 10 minutes, mashing
tomatoes with a spoon. Add broth, oregano, pureed corn and whole corn
kernels. Taste and add salt if needed. Bring to a boil; reduce heat. Cover
and simmer 30 minutes. Stir in cream. Cook until heated through, but not
boiling.

To serve, pour into soup bowls and garnish with cilantro or parsley. Makes
6 servings.

From: MEXICAN COOKERY by Barbara Hansen, ISBN 0-89586-038-4 Posted by:
Karin Brewer, Cooking Echo, 1/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini