The Cutting Room's Corn Soup
The Cutting Room's Corn Soup
Chef Saul Flores of The Cutting Room in New York City serves up this special Mexican-inspired corn soup to his patrons, garnished with fiesta chips, white queso fresco, scallions and more.
Servings
4
servings
Ingredients
- 2 cup green tomatillo, rinsed and husked
- ½ cup chopped onion
- 1 jalapeno, seeded
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 4 cup vegetable stock
- 5 cup whole kernel corn
- 2 tablespoon epazote leaves
- 1 teaspoon vegetable oil
- 1 teaspoon olive oil
- salt and freshly ground black pepper
- fiesta chips, corn, crema, white queso fresco, and scallions, for serving
Directions
- In a food processor or blender, blend the tomatillos, onion, jalapeno, garlic. Sauté the mixture in the olive oil for 5 minutes or until tender.
- Blend the corn, and add with the stock, epazote, and some salt and pepper to the tomatillo mixture; heat until boiling.
- Reduce the heat and simmer, covered, for 10 minutes.
- Serve with fiesta chips, corn, crema, white queso fresco, topped with scallions.