LISA CRAWLEY TSPN00B
1/4 cup butter
3 1/2 cup fresh corn, cut from cob
1 cl garlic, minced or pressed
1 cup chicken stock
2 cup milk
1 tsp oregano leaves
4 oz cn green chilies, diced
4 oz jack cheese, shredded
1 salt
1 large tomato, cored and diced
1/4 cup fresh cilantro, chopped
Directions
in a 5-6qt pan, melt butter over med. heat. Add corn and garlic;
cook, stirring, until corn is hot and darker golden in color (about 2
min). Remove from heat. Whirl stock and 2 c of the corn mixture in a
food processor or blender until smooth; add to remaining corn mixture
in pan. Stir in milk, oregano and chilies; bring to a boil over med.
heat stirring constantly. Remove from heat and stir in cheese.
Season to taste with salt. Garnish individual servings w/ tomato and
cilantro. Makes 4-6 servings.
Servings: 4 servings
Aztec Corn Soup Recipe brought to you by Recipe Ideas
Categories: Corn; Soup
The History of Recipes
Written recipes as an idea can be observed far back into antiquity, certainly as far back into history as the ancient Egyptians, and maybe even further. Having said that, in the main part, these ancient cook books were just primitive pictorial recipes for meal preparation.
Continuing our culinary historical journey, we find a couple of recipe books which date from the 1300s ; one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these books are nothing to do with the indian food that is popular today, but instead recipes for the types of meals cooked for the rich and powerful. By the time we get to the 20th century, recipe books are in high demand, as a result of higher levels of literacy, people having increased spare time and having more money to spend. |
We hope you enjoy this Aztec Corn Soup recipe.
