The Cutting Room's Corn Soup

Name: The Cutting Room's Corn Soup
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

thecuttingroom|Jan. 9, 2015 1:05 pm EST

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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

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.