by Heather Schmitt-Gonzalez / Friday, July 13, 2012
Emerald Corn Soup
Yes. That would be summer in a bowl.
There are the obvious cold soups like gazpacho and vichyssoise. But there are also thin, brothy soups (my favorite kind) that can make a satisfying meal without seeming heavy. Especially if they pack a flavor punch and have goodies floating in the broth. Oh yes. And there are also soups with a bit of body that are perfectly satisfying and suitable to the heat. They might be loaded with fresh seafood. Or, like this one, they might thoroughly embrace the glorious vegetables of summer. Plus, this isn't a labor-over-a-hot-stove kind of soup.
Am I convincing anyone? Go ahead all ye soup-in-the-summer naysayers. Give it a go.
- 14 oz. tomatillos, husked & rinsed
- 1 (~1 oz.) jalapeño or serrano, stemmed
- 1 small onion, peel & sliced into thick strips
- 3 fat garlic cloves, unpeeled
- water, as needed
- 1 tsp. salt
- palmful of cilantro, chopped
- 1 small onion, rough chop
- 1 large poblano, stemmed, seeded, rough chop
- 1 Tbs. olive oil
- 2 c. (from 3 ears corn) fresh corn kernels
- 2 c. roasted tomatillo salsa (see above)
- 2½ c. chicken stock or broth
- 2 Tbs. masa harina
- ¼ c. cold water
- salt, as needed
- cilantro, chopped
- corn tortillas, very thinly sliced & fried until crispy
IHCC theme: Soups and Sides
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.