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Corn, Zucchini and Cilantro Soup

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Source: The Mexican Gourmet

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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

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:

Carbohydrates, Total:

15g

Sodium:

718mg

% Cal. from Fat:

56%

Cholesterol:

21mg

Protein:

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