Tuesday, January 01, 2013

Tomatillo corn soup

I cooked this soup on New Year's Eve for a light supper before a party.  I loved it. It's tart and slightly spicy, really delicious. I didn't measure, but with soup it hardly matters.

1-2 tbl olive oil
1 red onion, chopped
1/4-1/2 cup Goya sofrito
1/4 cup chopped cilantro stems
1 poblano pepper, roasted, peeled, seeded, and chopped
1/2 stalk celery, chopped
1 carrot, chopped
1-2 garlic cloves, finely minced
1 can corn or 1 pkg frozen corn
4-5 fresh tomatillos, microwaved or boiled and pureed
3-4 cups chicken stock
2 pkg goya caldo de pollo en cubitos or 2 chicken bouillon cube
1 bay leaf
1/4 cup cream
1-2 cups cooked pasta or rice

Saute onion, sofrito, pepper, cilantro stems, celery, carrot and garlic in olive oil over medium heat until onion is translucent. Add corn, tomatillos, chicken stock, chicken bouillon cubes, bay leaf, and additional water if needed. Let simmer on low 30-40 minutes.  Add cream and simmer another 10 minutes.  Add pasta or rice and serve.

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