Sopa Verde de Elote Recipe (a.k.a. green corn soup)

Alright, I'm going to try blogging. I'm going to do away with standards of trying to be impressive by weaving together the sensory elements of time, place, season, weather, scent, food, and just say 'Hey, I made this!', and maybe if I'm feeling particularly verbal toss in a 'and this is why you should as well!'  I'll use whatever photos I have even if I feel like I could be happier with them.

Here I am with a veganized version of a recipe that originated with Diane Kennedy (a valuable scholar of regional mexican cuisine), got passed along with other authors, and veganized by me.

It is a stunning green soup, with a comforting full, vegetal body, sweet and springy, though best in mid summer when fresh corn starts coming in.   It is hard to describe as it is def't unique, but I feel it is the kind of dish I'd like to see more of at restaurants not just for its stunning vibrance, but also its thick, full bodied character.  With frozen ingredients, it is actually quite easy to make, coming together pretty quickly.

Sopa Verde de Elote Recipe

4 tablespoons neutral cooking oil of choice (I use canola)

1 small-med zucchini, chopped into 1/4-inch cubes

1/2 white onion, minced

2 cloves garlic, smashed & minced

4 cups corn kernels (frozen optional)

2/3 cup green peas (frozen optional)

a small handful of fresh cilantro, plus more to serve

1 small green (serrano, jalapeno, etc.) chile, charred and peeled*

3-6 Salad greens (Radish, romaine, iceburg, etc.)

2 1/2 - 3 teaspoons fine grain sea salt, or to taste

3 1/2 - 4 1/2 cups water

Accoutrements: toasted nuts, lime-cashew cream, lime wedges, cilantro, chopped roasted serrano, etc.

Heat one tablespoon of the oil in a large soup pot or dutch oven, add the zucchini and cook for a few minutes, until soft. Set aside.

Heat the remaining 3 tablespoons of oil, and fry the onion and garlic, without browning, until soft.  Kill the heat.

Blend the corn kernels, peas, cilantro, chile, and lettuce leaves in a high power blender with 3 cups of water. Really aim to get the mixture very smooth, then add the zucchini.  You can either pulse it, or puree it depending on preference.  

Add the puree to the pot and cook over medium-high heat for another few minutes, stirring and scraping the bottom of the pan constantly. If you'd like, another 1 1/2 cups of water, or more, depending on the consistency you like. Add the salt, plus more to taste, if needed. Serve with lots of the suggested toppings.

Serves 4-6.

*To char the chiles: place whole chiles on a hot skillet or grill, cook, rotating regularly, until blistered and charred on all sides. Transfer to a glass bowl, cover, and let steam for a few minutes. Now the chiles are ready to peel.

Prep time: 10 min - Cook time: 10 min