The Cutting Room's Corn Soup

Contributor
The Cutting Room's Corn Soup
The Cutting Room's Corn Soup
The Cutting Room

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.

Ready in
25 m
4
Servings
243
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

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.

Corn Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Corn Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
9g
14%
Sugar
15g
N/A
Saturated Fat
1g
7%
Protein
7g
14%
Carbs
41g
14%
Vitamin A
30µg
3%
Vitamin B6
0.3mg
13.2%
Vitamin C
27mg
44%
Vitamin E
1mg
7%
Vitamin K
17µg
21%
Calcium
32mg
3%
Fiber
6g
23%
Folate (food)
88µg
N/A
Folate equivalent (total)
88µg
22%
Iron
2mg
9%
Magnesium
89mg
22%
Monounsaturated
5g
N/A
Niacin (B3)
5mg
23%
Phosphorus
199mg
28%
Polyunsaturated
2g
N/A
Potassium
741mg
21%
Riboflavin (B2)
0.1mg
8.2%
Sodium
1177mg
49%
Thiamin (B1)
0.3mg
21.7%
Zinc
1mg
7%

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