Sopa De Milho

Recipe Ingredients

12		Cooked shrimp - cut into 1/4" dice (small)
2		Serrano chiles - stemmed, seeded, and minced
2 tablespoons	30ml	Finely-chopped parsley
		Juice of 2 limes
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - sliced (small)
2 cups	125g / 4.4oz	Fresh corn kernels - (3 to 4 ears)
		(or use canned corn kernels)
4 cups	948ml	Milk
1		Country white bread, thick, crustless, - and cut 1" chunks

Recipe Instructions

In a small glass bowl, combine the shrimp, chile, parsley, and lime juice. Add a pinch each of salt and pepper and toss together. Cover with plastic wrap and refrigerate until ready to serve.

In a large heavy saucepan heat the oil over medium heat. Add the onion and cook, stirring occasionally, for 4 to 5 minutes, or until softened and slightly golden. Add the corn and cook for 2 minutes more. Add the milk and heat to just under simmering.

Transfer the mixture to a blender and add the bread, 1 teaspoon salt, and 1/2 teaspoon pepper. In batches if necessary, blend for 2 to 3 minutes, until you have a smooth puree, scraping down the sides of the container as necessary. Transfer to a large saucepan and stir to blend all the ingredients evenly. Over medium heat, bring to a boil. Remove from the heat and ladle into warm soup bowls. Garnish each bowl with a mound of the shrimp salsa.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6211 broadcast 03-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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