Diana Kennedy's Sopa Verde De Elote

15m
Prep Time
30m
Cook Time
45m
Ready In

Recipe: #31429

February 15, 2019



"From diana Kennedy a veggie soup Mexican style its supposed to be pureed,and you could do that but I'm not"

Original is 4 servings

Nutritional

  • Serving Size: 1 (648.6 g)
  • Calories 366.6
  • Total Fat - 12.9 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 0 mg
  • Sodium - 853.1 mg
  • Total Carbohydrate - 58.5 g
  • Dietary Fiber - 12.9 g
  • Sugars - 3.9 g
  • Protein - 12.9 g
  • Calcium - 74.3 mg
  • Iron - 3.4 mg
  • Vitamin C - 46 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Heat oil

Step 2

Add onions cook until tender. Add garlic

Step 3

Add zucchini ,chili,and tomatillo cook covered until squash is soft. Add water

Step 4

Bring to a boil and cook 10 minutes

Step 5

Mash veggies

Step 6

Add corn peas and cilantro bring to a boil take off heat can use immersion blender now if you want smooth soup

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting a poblano pepper, look for one that is dark green in color and feels heavy for its size.
  • When selecting tomatillos, look for ones that are still in their papery husks and are firm to the touch.

  • Substitute the poblano pepper for a jalapeno pepper for a spicier soup. The benefit of this substitution is that it adds more heat to the soup to give it a more traditional Mexican flavor.
  • Substitute the olive oil for coconut oil for a healthier option. The benefit of this substitution is that it adds more healthy fats to the soup, which can help reduce inflammation and improve overall health.

Spicy Sopa Verde De Elote Heat the olive oil in a large pot over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute. Add the poblano pepper, zucchini, tomatillos, salt, and chili powder. Cook, stirring often, until the vegetables are softened, about 5 minutes. Add the corn, peas, and 4 cups of water. Bring to a boil, reduce the heat to low, and simmer for 10 minutes. Mash the vegetables with a potato masher or immersion blender. Add the cilantro and stir to combine. Serve hot with a sprinkle of chili powder for extra spice.



Chile Relleno Casserole: This cheesy and flavorful casserole pairs perfectly with Diana Kennedy's Sopa Verde De Elote. It's a great way to add a bit of spice to the meal, and the combination of flavors is delicious!


Mexican Rice: This classic Mexican side dish is a great accompaniment to the Chile Relleno Casserole. The combination of the spicy casserole and the savory rice provides a balanced and delicious meal. The rice also adds a nice texture to the dish and is sure to be a hit with everyone!




FAQ

Q: What is the best way to puree this soup?

A: You can use an immersion blender to puree the soup after all the ingredients have been cooked. Alternatively, you can transfer the cooked soup to a blender and blend until smooth.



Q: How do I thicken this soup?

A: To thicken the soup, you can add a tablespoon of cornstarch or flour mixed with a little cold water. Simmer the soup over low heat, stirring occasionally, until the desired thickness is reached.

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Fun facts:

Fun Fact 1: This recipe was created by Diana Kennedy, one of the most renowned Mexican cuisine experts. She is an English-born writer who has written nine books about Mexican food and has been awarded the Order of the Aztec Eagle, Mexico’s highest honor for a foreigner.

Fun Fact 2: This recipe has its roots in the traditional Mexican dish “elote”, which is a corn-based stew. It has been a popular dish in Mexico since pre-Columbian times and is often served as a side dish or as a main course.