Free Recipe Sopa De Milho
Recipe Type: F Recipes
Recipe Preparation: boil
Cooking Ingredients for Sopa De Milho Recipe
12 sm Cooked shrimp, cut into 1/4
-inch dice
2 Serrano chiles, stemmed,
-seeded, and minced
2 tb Finely chopped parsley
2 Limes, Juice of
Salt and freshly ground
-black pepper
2 tb Olive oil
1 sm Onion, sliced
2 c Fresh corn kernels (3 to 4
-ears), or use canned
4 c Milk
1 Thick slice country white
-bread, crust removed and
-cut into 1 inch chunks
Sopa De Milho Preparation
In a small glass bowl, combine the shrimp, chile, parsley, and lime juice. Add a pinch each of salt and pepper and toss together. Cover with plastic wrap and refrigerate until ready to serve. In a large heavy saucepan heat the oil over medium heat. Add the onion and cook, stirring occasionally, for 4 to 5 minutes, or until softened and slightly golden. Add the corn and cook for 2 minutes more. Add the milk and heat to just under simmering. Transfer the mixture to a blender and add the bread, 1 teaspoon salt, and 1/2 teaspoon pepper. In batches if necessary, blend for 2 to 3 minutes, until you have a smooth puree, scraping down the sides of the container as necessary. Transfer to a large saucepan and stir to blend all the ingredients evenly. Over medium heat, bring to a boil. Rem ove from the heat and ladle into warm soup bowls. Garnish each bowl with a mound of the shrimp salsa. >From Too Hot Tamales Show # 6211 Recipe by: Susan Feniger and Mary Sue Miliken Posted to MC-Recipe Digest V1 #534 by Master Harper Gaellon <gaellon@inch.com> on Mar 21, 1997
Cooking Temperature:
Recipe Serves: 4
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