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Home > Recipes > Recipe

Corn, Zucchini and Cilantro Soup

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Source: The Mexican Gourmet
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Active Time:  20 Minutes
 Total Time:  25 Minutes
 Yield:  Serves 6
In this simple home-style soup, all of the ingredients complement each other deliciously. The recipe is courtesy of Chata Von Bertrab.
RECIPE INGREDIENTS
2 tablespoons vegetable oil
Kernels from 3 ears corn
1 tablespoon minced (finely chopped) onion
6 cups chicken stock
3 zucchini, cut into 1/3-inch cubes, or coarsely grated
6 tablespoons minced cilantro
8 tablespoons queso fresco, farmer's cheese, or mild feta, cut into 1/2-inch cubes
Corn, Zucchini and Cilantro Soup Recipe at Cooking.com
DIRECTIONS
Heat the oil in a medium saucepan over medium heat. Add the corn kernels and cook, stirring occasionally, for 6 to 8 minutes. Add the onion and sauté until translucent.

Add 2 cups of the stock and cook until the corn is tender. Add the remaining stock, zucchini, cilantro, and salt and pepper to taste. Bring to a boil and simmer, just long enough to barely cook the zucchini.

Serve, allowing guests to help themselves to the cheese passed in a separate bowl.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
 Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Serves 6
Calories: 177
Fat. Total: 11g
Fiber: 3g
Carbohydrates, Total: 15g
Sodium: 718mg
% Cal. from Fat: 56%
Cholesterol: 21mg
Protein: 9g
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