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Celery and Corn Soup |
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Serves: 4 Print this Recipe(Crema de Apio y Elote) Category: Puréed Soups An appetizing photograph of cream soup with celery and corn caught my eye as I was browsing through Kena, a Mexican food magazine. The soup has a nice contrast of textures, achieved by puréeing part of the vegetables and mixing the smooth purée with the remaining unpuréed vegetables. I lightened the soup by replacing most of the cream with chicken broth, and added potato for a creamier finish, and a little red pepper for color. 2 teaspoons olive oil 1 teaspoon unsalted butter 1/2 medium onion, finely chopped 1 small (4-ounce) potato, peeled and finely diced (1/4 inch) 1 cup finely diced celery (1/4 inch) 1 cup fresh corn kernels (from about 1 ear), or thawed, if frozen 1/2 medium red bell pepper, finely diced (1/4 inch) 2 cups canned fat-free reduced-sodium chicken broth 1/2 teaspoon ground cumin 1/4 cup heavy cream 1/2 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste 1. In a large saucepan, heat the oil and butter over medium heat and cook the onion until translucent, 3 to 4 minutes. Add 1/2 cup of the celery and 1/2 cup of the corn. Bring to a boil, reduce the heat, cover, and cook until the vegetables are very tender, about 12 to 15 minutes. When done, transfer the vegetables to a blender or food processor and purée until smooth. Return the puréed mixture to the pan. 2. While the vegetables are cooking, put the remaining 1/2 cup celery, 1/2 cup corn, red bell pepper, and 1/2 cup water into a small saucepan. Bring to a boil and cook until tender, 3 to 4 minutes. Add these as they are to the puréed soup mixture in the pan. Stir in the cream, salt, and pepper. Bring to a boil, uncovered, over medium-low heat, stirring frequently, and cook 3 to 4 minutes. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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