Zesty Tomatillo and Corn Soup
1 Tbs. sugar
1 Tbs. plus 1 tsp. vegetable oil
1 medium onion, finely chopped (⅔ cup)
5 tomatillos, husked and quartered (1 ⅓ cups)
3 medium cloves garlic, minced
5 cups fresh corn kernels or 3 (10-oz) pkgs. frozen corn kernels, thawed
4 cups vegetable broth
1 cup frozen peas, thawed
2 Tbs. coarsely chopped fresh cilantro
1 cup diced red bell pepper
4-oz. can chopped mild green chilies
- In large pot, heat 1 tablespoon oil over medium-high heat. Add onion, tomatillos and garlic and cook, stirring often, until beginning to soften, about 5 minutes. Stir in 4 cups (or 2 pkgs.) corn, 3 cups broth, peas and chopped cilantro. Puree mixture using an immersion blender or in batches using a food processor or blender.
- Wipe out pot, then heat remaining 1 teaspoon oil over medium heat. Add bell pepper and cook, stirring often, until softened, about 5 minutes. Return puree mixture to pot and bring to a simmer. Stir in chilies (with liquid), sugar, remaining corn and remaining 1 cup broth. Bring to a boil, reduce heat to low and simmer 15 minutes. Season with salt and pepper. (Can be prepared up to 2 days ahead; cover and chill.)
- Ladle soup into bowls, garnish with cilantro and serve.