Sopa de Elote Y Rajas (corn and chile soup)
1 large tomato – broiled
¼ onion
Blend to a puree
3 tablespoons butter
3 small poblanos, seeded
Cut chiles into strips, fry gently without colouring.
Add tomato puree, cook 5 minutes over medium flame till sauce has reduced. Cool.
Kernels from 4 ears (3 cups)
3 cups milk
Add tomato mix very gradually along with ½ tsp salt and cook over very low flame for 25 minutes.
Serve with a little cheese and tortillas.
