Yep, I made soup. In June. I did, and it was good.
I love soup and could eat it all the time (obviously). But, I was perusing an old back issue of Bon Appetit (from July 1992 – I told you all I keep everything…) and saw this recipe. If Bon Appetit can suggest soup in July, who am I to think it is wrong?
The magazine article notes that this recipe is from a restaurant in Corvallis, Oregon called Papagayo. (I did a little searching on the webbers and found nothing about it.) It is a delicious, mild and light soup. I do think the garnishes are important in this case, so don’t skip them. I really loved all the flavors – I was unsure about the peas at first – and an immersion blender made this a snap.
Trust Bon Appetit and me (turn down the a/c if you have to) and make soup for a summer dinner!
Tomatillo and Corn Soup
3 Tbsp. unsalted butter
1 medium onion, finely chopped
5 tomatillos, husked and quartered
1 Tbsp. minced garlic
3 10-ounce packages frozen corn kernels, thawed
4 cups vegetable or chicken stock
1 cup frozen peas
6 sprigs fresh cilantro
1 4-ounce can diced green chilies
1/4 cup (packed) thawed frozen chopped spinach
1 Tbsp. sugar
Garnish: tortilla chips, sour cream, chopped fresh cilantro
1. Melt butter in large pot over medium-high heat.
2. Add onions, tomatillos and garlic and saute about 5 minutes.
3. Mix in 4 cups corn (save the rest for later), 3 cups stock (save 1 cup for later), peas and cilantro sprigs.
4. Puree mixture in blender in batches or using an immersion blender in the pot. Return puree to pot, if using a traditional blender, and bring to a simmer.
5. Add chilies, spinach, sugar, remaining corn and remaining 1 cup of stock to soup. Simmer 15 minutes.
6. Season to taste with salt. Serve in bowls; sprinkle top with coarsely crushed tortilla chips; top with sour cream and chopped cilantro.
Source: Bon Appetit, July 1992, p. 16