Sopa De Milho Corn Soup Recipes

SOPA DE TORTILLA (REAL MEXICAN TORTILLA SOUP)

Steps:

• Heat oil in a large pan or wok over medium-high heat. Add tortilla strips in batches and fry until brown and crispy, 2 to 3 minutes per batch. Remove from heat and drain on paper towels.
• Fry pasilla chiles in the same pan, being careful not to burn them, until browned, about 2 minutes. Remove from oil and drain on paper towels.
• Combine 1 fried pasilla pepper, tomatoes, onion, garlic, and oregano in a blender; blend until smooth. Strain through a sieve into a bowl.
• Heat 1 teaspoon oil in a saucepan over medium heat. Add tomato mixture and cook for 2 minutes. Pour in water and bring to a boil. Stir in chicken granules and parsley. Cover and simmer over low heat until flavors are well combined, about 15 minutes. Remove from heat and discard parsley.
• Divide fried tortilla strips among 4 bowls. Pour soup on top of tortilla strips and garnish with diced avocado and cotija cheese. Cut remaining fried pasilla peppers into thin strips and sprinkle over soup. Add Mexican crema to each bowl.

SOPA DE HORTELA MINT SOUP

Steps:

• In a medium saucepan, heat 1 tablespoon of the olive oil over medium low heat. Add the garlic and cook, stirring frequently, until golden. Do not allow it to burn. Add the chicken stock, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Increase the heat to medium high and bring the mixture to a simmer. Add the mint leaves and remove the pan from the heat. Cover the pan and let the mixture steep for 30 minutes, stirring 2 or 3 times.
• Meanwhile, preheat the oven to 375 degrees. Place the bread cubes in a bowl and pour the remaining 3 tablespoons of oil over them. Add a pinch each of salt and pepper and toss well. Spread the bread out on a baking sheet and bake for 10 to 15 minutes, or until golden and crisp. Strain the mint-infused mixture into a clean saucepan and bring the mixture to a boil over medium high heat. Drizzle the eggs over the boiling liquid and stir gently for 1 minute to cook them. Place some of the toasted croutons in the bottom of each of 6 soup bowls, preferably earthenware, and ladle the hot soup over the top. Garnish each bowl with a sprig of mint and a wedge of lime and serve.

SOPA DE MILHO CORN SOUP

Steps:

• 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. Remove from the heat and ladle into warm soup bowls. Garnish each bowl with a mound of the shrimp salsa.

SOPA DE AJO (GARLIC SOUP)

Steps:

• Cut the white bread into cubes. Heat the olive oil in a saucepan and fry the bread cubes in it until golden brown. Add the garlic and let it color a little. Season with the paprika powders and salt and pour on the meat stock. Cover and leave to simmer for about 15 minutes. Fill 4 earthenware bowls with soup. Carefully slip 1 egg into each bowl and leave to cook in a preheated oven at about 390 degree F for around 10 minutes. Serve the soup very hot.

SOPA DE ELOTE (MEXICAN CORN SOUP)

Steps:

• Place a comal (Mexican griddle used for cooking tortillas) or a cast iron skillet over medium-high heat. Add the pepper, onions and garlic. Roast turning occasionally, until nicely browned.
• As they brown, transfer to a plate to cool. The garlic will take 3-4 minutes and the pepper and onions will take 6-8 minutes.
• Using plastic gloves, scrape as much skin off the pepper as you can.
• Finely chop the pepper, onions and garlic.
• In a large saucepan over medium heat, combine the peppers, onions, garlic, corn 2 sprigs of epazote, the bay leaf and stock or broth. Bring to a simmer.
• Reduce the heat to medium-low and gently simmer for 8-10 minutes, or until the corn is soft. Remove and discard the bay leaf.
• Puree the soup in a blender; return it to the pan. Stir in the cilantro and cook for 1 minute. Season with salt and pepper.
• Ladle the soup into serving bowls and garnish each with a sprig or sprinkling of epazote and a sprinkling of chili powder.
• Serve each with a lime wedge for squeezing into the soup.

SOPA DE ELOTE OR SWEET CORN SOUP

Steps:

• Melt butter in a 6-quart saucepan.
• Add onion, pepper and corn.
• Saute 3 minutes over high heat, stirring constantly.
• Add half-and-half, milk and cilantro.
• Salt to taste.
• Heat to boiling.
• Immediately reduce the heat and simmer for 10 minutes.
• Ladle into bowls and sprinkle with cheese.

CORN AND PRAWN SOUP (SOPA DE MILHO COM CAMARãO)

Steps:

• Heat the butter in a small frying pan and saute the onion until it is soft.
• Combine the onion in a saucepan with the corn, chicken stock, and salt and pepper to taste.
• Heat through gently, then stir in the prawns and cook just long enough to heat them through, about 1 minute.
• Do not overcook as they toughen very quickly.