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Ingredients
Serves Tool
Serves To:USMetric| 5 | Clove(clv) | garlic, chopped | |
| 4 | Tablespoon(T) | butter | |
| 4 | medium zucchinis | ||
| 6 | epazote leaves, stems removed | ||
| 2 | Quart(q) | whole milk | |
| 1/2 | Teaspoon(t) | black pepper, freshly ground | |
| 4 | fresh poblano chilies, cut into strips | ||
| 1 | avocado, peeled and cut into wedges, for garnish | ||
| 1 | Pinch(pn) | sea salt, to taste | |
| 5 | crispy tortillas, cut into | ||
| 4 | Cup(c) | fresh corn kernels | |
| 2 | medium white onions, chopped |
Preparation
Divide the corn in half. In a medium sized skillet, saute the onions and garlic in the butter until slightly translucent. Add half of the corn, zucchini, and most of the epazote, reserving a pinch to use later. Stir. Puree the corn mixture in a blender or food processor until it is velvety smooth. (If parts of the corn kernels are still chunky, mash the blended squash and corn through a fine meshed sieve, using the back of a spoon to press out all the liquid.) Put it all together in a large pot. Stir in the remainder of the whole corn kernels, milk, salt and pepper to taste. Bring to a boil, then lower the heat. Continue to simmer for 30 minutes. Add the remainder of the epazote during the last 5 minutes. To serve, place a handful of tortilla strips and a few strips of chile in each warmed bowl. Ladle the hot soup over them and garnish with the rest of the chile strips and the avocado.
Additional notes
Note: Butter is important to the taste of this soup, but if for health reasons you must omit it, substitute a good quality corn oil. Thyme can be substituted for the epazote, but the flavor will be quite different.