Chili Corn Soup
Prep: 10 Cook: 15 minutes
This soup is wonderful served as a first course, as it may be served warm or at room temperature. It is delicious plain or with a dollop of the Tofu Chile Cream stirred into it.
- 4 1/4 cups vegetable broth
- 1 small mild onion, chopped
- 2 tbsp unbleached white flour
- 1-2 tbsp canned chopped green chilies
- 4 cups frozen corn kernels, thawed
- 1 tbsp cilantro, chopped
Place 1/4 cup of the broth in a medium saucepan. Add the onions and cook and stir for about 2-3 minutes. Stir in the flour and mix well. Add the remaining broth, about 1/4 cup at a time, stirring well, until the flour is well mixed into the broth. Stir in the green chilies and the corn and heat soup to boiling. Reduce heat and cook for about 5 minutes. Remove by cupfuls into a blender jar and process briefly until slightly smooth. Return to pan and heat through. Stir in cilantro just before serving. Serve warm or at room temperature.
Hint: For a bit more heat and flavor, serve Chile Cream Sauce (recipe in Sauces) on the side so each person can add a dollop to their soup, if desired.