Cream of Corn Soup – Crema de Elote is a pure pleasure to eat. The warm thick soup with a slight chili hit is a vegetarian delight. Using simple ingredients such as sweetcorn, cream and a few vegetables creates a beautiful dish. This soup is ideal for anytime of the year and even in a thermos for work. Made in advance, I have stored this in the fridge for a few days in an airtight container.
Cream of Corn Soup – Crema de Elote
Simple soup dish with a warmth form the poblano chilies with dairy smoothness. Lovely delicate soup.
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Add to CollectionServings: 4 people
Calories: 559kcal
Ingredients
- 2 tbsp butter
- 1/2 large onion finely chopped
- 3 cloves garlic finely chopped
- 3 cups sweetcorn thawed
- 1 tbsp cornflour cornflour
- 1/4 cup cold water
- 3 cups milk
- 1 cup heavy cream
- 2 medium poblano chiles roasted, peeled, seeded, and chopped
- 1 bunch cilantro coriander to garnish
- ground pepper to taste
- salt to taste
Instructions
- Heat the butter in a skillet over moderate heat and saute the onion and garlic until tender but now brown, about 5 minutes.2 tbsp butter, 1/2 large onion, 3 cloves garlic
- Transfer the mixture to an electric blender or food processor and add the corn and cornstarch mixture (cornflour mixed with water).3 cups sweetcorn, 1 tbsp cornflour, 1/4 cup cold water
- Puree until smooth, scraping down the sides of the blender several times, and transfer to a saucepan.
- Cook over moderate heat, stirring frequently, until the soup comes to a boil.
- Stir in the remaining ingredients except the parsley and bring to a simmer, stirring occasionally.3 cups milk, 1 cup heavy cream, 2 medium poblano chiles, ground pepper, salt
- Garnish with chopped cilantro.1 bunch cilantro
Nutrition
Calories: 559kcal | Carbohydrates: 56g | Protein: 14g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 114mg | Sodium: 113mg | Potassium: 987mg | Fiber: 6g | Sugar: 10g
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