Sopa de milho corn soup

4 Servings

Ingredients

Quantity Ingredient
12 smalls Cooked shrimp; 1/4-Inch Dice
2 Serrano chiles; stemmed, seeded, And Minced
2 tablespoons Parsley; Finely Chopped
2 Limes; juiced
Salt
Black pepper; freshly ground
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, 1-Inch Dice

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. Remove from the heat and ladle into warm soup bowls. Garnish each bowl with a mound of the shrimp salsa. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

Recipe By : TOO HOT TAMALES SHOW #TH6211 Posted to MC-Recipe Digest V1 #297 Date: Tue, 12 Nov 1996 06:49:32 -0600 From: Pat Asher <asher@...>

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