- Prep
- 20 min
- Cook
- 25 min
- Total time
- 45 min
- Yield
- 4-6 servings
- Difficulty
- Easy
- Calories
- 240 kcal
Quick summary
“This velvety soup combines the sweetness of green corn and peas with the citrus heat of seeded jalapeño pepper and fresh cilantro. Finished with a dollop of crème fraîche and lime juice, it results in a comforting Mexican-inspired dish with a vibrant green hue.”
What you need to know
- Quickly cooking the peas and corn in chicken broth preserves the vibrant chlorophyll and natural vegetable sugars.
- The seeded jalapeño pepper provides a fresh aroma and mild spiciness that harmonizes with the sweetness of the grains.
- The prolonged beating in the blender followed by a fine sieve provides a satin texture without traces of corn skin films.
Ingredients
Main
- tablespoons Extra virgin olive oil
- unit Medium white onion
- cloves Garlic
- cups Milho verde fresco (ou congelado)
- cup Fresh (or frozen) peas
- unit Green bell pepper (jalapeño or serrano, seeded)
- cups Chicken or vegetable broth (homemade preferably)
- xícara (picado) Fresh cilantro
- cup Crème fraîche (or sour cream)
- tablespoons Fresh Tahiti lemon juice
- Sea salt
- Freshly ground black pepper
Instructions
Principal
- Prepare os vegetais: finely chop the onion and garlic. Cut the green bell pepper into rounds and remove the seeds to control the level of spiciness. If using fresh corn, cut the kernels off the cobs.
- In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-5 minutes, until translucent and soft. Add the garlic and sauté for 1 more minute, until fragrant, without letting it brown.
- Add the green corn, peas, and green bell pepper to the pan. Sauté for about 5 minutes, stirring occasionally, so that the flavors blend and the vegetables begin to soften slightly.
- Pour the chicken or vegetable broth into the pot. Add half of the chopped fresh cilantro. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and cook for 10-15 minutes, or until the vegetables are very tender.
- Remove the pan from the heat. Carefully, transfer the soup in portions to a blender. Blend until completely smooth and creamy. If necessary, add a little more broth to reach the desired consistency.
- Return the blended soup to the clean pot. Bring to low heat and heat gently, without letting it boil. Add the rest of the chopped cilantro and mix well.
- Off the heat, incorporate the crème fraîche and the Tahitian lime juice. Stir vigorously until completely incorporated. Taste and adjust the salt and freshly ground black pepper to taste, adding more lemon juice if you want more acidity.
- Serve the Elote Green Soup immediately, with the garnishes of your choice. The creaminess and freshness are best appreciated when the soup is freshly prepared and well seasoned.
Chef's tips
- Remove all seeds and white membranes from the jalapeño pepper to extract its vegetal flavor without increasing the heat.
- Blend the hot soup in the blender holding the lid with a clean cloth to allow the steam to escape safely.
- Add fresh lime juice with the heat off to preserve the clean citrus aroma without oxidizing the green color.
Variations
- Finish the bowls with corn kernels toasted in a dry skillet and crumbled cotija or feta cheese over the cream.
- Add corn tortillas cut into thin strips and fried crispy over the soup when serving for a crunchy contrast.
- Add a coffee spoon of toasted ground cumin to the initial sauté to reinforce the Mexican earthy notes.
Substitutions
- Crème fraîche can be replaced by traditional sour cream, dry curd, or fresh heavy cream with drops of lemon.
- The chicken broth can be substituted with homemade aromatic vegetable broth for a vegetarian version.
- Fresh or frozen peas can be replaced by shelled cooked edamame maintaining the same bright green color.
How to store
Conserve em recipiente fechado na geladeira por até 3 dias. Reaqueça suavemente em fogo baixo sem deixar ferver para não desbotar.
Can it be frozen?
Freeze the blended soup before adding the crème fraîche for up to 2 months in sealed containers. Stir in the cream when reheating.
What to serve with
Serve with artisanal corn tortilla chips, lime wedges to squeeze at the moment, and fresh avocado slices.
Frequently asked questions
How to ensure the soup maintains a bright green color after cooking?
Do not cook the vegetables for more than 12 minutes and add the fresh cilantro only in the final minutes before blending.
What to do if the soup becomes excessively spicy?
Add another tablespoon of crème fraîche or fresh cream, whose dairy fat neutralizes the capsaicin from the pepper.
Can I use fresh corn on the cob in this recipe?
Yes, shuck the fresh corn cobs with a sharp knife; fresh corn offers superior sweetness and starch compared to canned corn.
Is it mandatory to pass the blended soup through a sieve?
Passing through a sieve eliminates the hard skins of the sweet corn, transforming a rustic soup into a fine velvety cream.
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