Green Nectar: Creamy Corn and Pea Soup with a Mexican Twist

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.

Retire a panela do fogo. 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.