This was a wonderfully balanced and refreshing soup. Once again taken from The Essential Cuisines of Mexico, by Diana Kennedy.
¼ cup unsalted butter
½ cup finely chopped white onion
2 garlic cloves, finely chopped
2/3 cup tomatillo, cooked and drained*
4 ½ cups corn kernels, fresh or frozen
5 cups light chicken broth
2/3 cup green peas, fresh or frozen
6 large sprigs cilantro
2 small poblano chilies, roasted and peeled**
3 large Romaine lettuce leaves, roughly chopped
1 teaspoon salt, or to taste
Blend the tomatillo until smooth. Set aside.
Blend the corn with 2 cups of the chicken broth, the peas, cilantro, chilies and lettuce leaves until smooth. Strain through a medium strainer. Set aside.
Melt the butter in a large saucepan and fry the onion and garlic until translucent.
Add the tomatillo puree to the onion in the pan and fry over high heat for about 3 minutes, stirring constantly.
Add corn puree to the pan and cook over fairly high heat for about 3 minutes, stirring and scraping the bottom of the pan constantly, since the mixture tends to stick.
Add the remaining broth and the salt and cook over low heat until it thickens and is well seasoned – about 20 minutes. Serve with sour cream and crisp-fried tortilla pieces.
* To cook the tomatillo remove husks and stems, cover with water in saucepan, bring to a boil and simmer for about 10-15 minutes. About 7-8 medium tomatillos will come out to 2/3 cup.
** To roast and peel chilies, spray lightly with vegetable spray and place under a broiler, turning occasionally, until skin is blistered and charred, about 20 minutes. Place chilies in plastic bag to sweat for about 10 minutes, then remove peel and seeds. Poblano chilies are sometimes labeled as ‘pasillas’ in the U.S.