Corn, Onion, and Jalapeño Soup
Corn, Onion, and Jalapeño Soup
Sopa de Elote, Cebolla, y JalapeñoQuick to make and soul-restoring soups are just right for busy days. A small unassuming restaurant in the city of Puebla served a simple light soup very much like this one. It proves that just a few ingredients are all you need to produce something wonderful.
Equipment
Ingrediënten
Makes 4 servings
- 2 tablespoons unsalted butter or vegetable oil or a combination
- 1 small white onion coarsely chopped
- 2 141⁄2-ounce cans fat-free reduced-sodium chicken broth
- 1½ cups fresh from about 2 medium ears or frozen corn kernels
- 3 large fresh jalapeño chiles seeded, veins removed, and cut into small squares or thin strips
- ½ teaspoon ground cumin
- ¼ teaspoon salt or to taste
Instructies
- In a medium saucepan, heat the butter or oil, and cook the onion, stirring until the onion begins to brown, 4 to 5 minutes.
- Add the remaining ingredients except the salt, and cook 4 to 5 minutes.
- Add salt and serve hot.
