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Sopa De Milho Corn Soup
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    Sopa De Milho Corn Soup

    • 12 small cooked shrimp, cut into 1/4inch dice
    • 2 serrano chiles, stemmed, seeded, and minced
    • 2 tablespoons finely chopped parsley
    • Juice of 2 limes
    • Salt and freshly ground black pepper
    • 2 tablespoons olive oil
    • 1 small onion, sliced
    • 2 cups fresh corn kernels (3 to 4 ears), or use canned
    • 4 cups milk
    • 1 thick slice country white bread, crust removed and cut into 1inch chunks

    In a small glass bowl, combine the shrimp, chile, parsley, and lime juice. Add a pinch each of salt and pepper and toss together. Cover with plastic wrap and refrigerate until ready to serve.

    In a large heavy saucepan heat the oil over medium heat. Add the onion and cook, stirring occasionally, for 4 to 5 minutes, or until softened and slightly golden. Add the corn and cook for 2 minutes more. Add the milk and heat to just under simmering. Transfer the mixture to a blender and add the bread, 1 teaspoon salt, and 1/2 teaspoon pepper. In batches if necessary, blend for 2 to 3 minutes, until you have a smooth puree, scraping down the sides of the container as necessary. Transfer to a large saucepan and stir to blend all the ingredients evenly. Over medium heat, bring to a boil. Remove from the heat and ladle into warm soup bowls. Garnish each bowl with a mound of the shrimp salsa.

    Yield: 4 servings

    From:  M.S. Milliken & S. Feniger:
    Cooking with Too Hot Tamales , Mesa Mexicana,
    Mexican Cooking Essentials for Dummies,   Cantina
    Posted By: Food TV Network
    Post Date:   1997

    Cooking with Too Hot Tamales     Mesa Mexicana     Mexican Cooking Essentials for Dummies     Cantina

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