Try this Tomatillo and Corn Soup - Cafe Zelo in Corva recipe, or contribute your own.
Suggest a better descriptionMelt butter in heavy large pot over medium-high heat. Add onion, tomatillos and garlic and saute 5 minutes. Mix in 4 cups corn, 3 cups stock, peas, and cilantro sprigs. Puree mixture in blender in batches. Return puree to pot and bring to simmer. Add chilies, spinach, sugar, remaining corn and remaining 1 cup stock to soup. Simmer 15 minutes. Season to taste with salt. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Ladle soup into bowls. Sprinkle with tortilla chips; top with sour cream and chopped cilantro.
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 298 | ||
Calories from Fat: 245 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.2g | 36 % | |
Saturated Fat 16.7g | 83 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 69.3mg | 21 % | |
Sodium 44.7mg | 2 % | |
Potassium 297.6mg | 8 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 12.7g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 298
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