The Cutting Room's Corn Soup
- 2 Cups green tomatillo, rinsed and husked
- ½ Cup chopped onion
- 1 jalapeno, seeded
- 1 clove garlic, minced
- 1 Tablespoon olive oil
- 4 Cups vegetable stock
- 5 Cups whole kernel corn
- 2 Tablespoons 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
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.