Sopa de milho

4 Servings

Ingredients

Quantity Ingredient
12 smalls Cooked shrimp, cut into 1/4 inch dice
2 Serrano chiles, stemmed, seeded, and minced
2 tablespoons Finely chopped parsley
2 Limes, Juice of
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 1 inch chunks

Directions

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 ½ 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. Rem ove from the heat and ladle into warm soup bowls. Garnish each bowl with a mound of the shrimp salsa.

>From Too Hot Tamales Show # 6211 Recipe by: Susan Feniger and Mary Sue Miliken Posted to MC-Recipe Digest V1 #534 by "Master Harper Gaellon" <gaellon@...> on Mar 21, 1997

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