Photo: Sorin Gheorghita
Sopa Verde de Elote
12 ingredients
10 min + 10 min
Serves 4-6.
openrecipes
There is an wonderful Sopa Verde de Elote (green corn soup) in Diana Kennedy's Recipes from the Regional Cooks of Mexico published in 1978, I used it as inspiration for this variation - sweet corn and peas are off-set by a spike of green chile, a finishing dollop of creme fraiche, and generous squeeze of lime.
Estimated Nutrition (whole recipe, rough)
422
Calories
27g
Protein
14g
Fat
53g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Pepita | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons unsalted butter
- 1 small-med zucchini, seeded, chopped into 1/4-inch cubes
- 1/2 white onion, minced
- 2 cloves garlic, minced
- 4 cups corn kernels
- 3 1/2 - 4 1/2 cups water
- 2/3 cup green peas
- a small handful of fresh cilantro, plus more to serve
- 1 small serrano chile, charred and peeled*
- 3 large romaine lettuce leaves, or equivalent
- 2 1/2 - 3 teaspoons fine grain sea salt, or to taste
- to serve: toasted pepitas, creme fraiche or salted yogurt, lime wedges, cilantro, chopped roasted serrano
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes