Recipe: Mansion at Turtle Creek Corn and Tomatillo Soup

CORN AND TOMATILLO SOUP

1 1/2 cups chopped tomatillos
1 1/2 cups chopped onion
2 cloves garlic, minced
1 teaspoon margarine
3 3/4 cups frozen corn, thawed, divided use
1 cup frozen green peas, thawed
4 cups chicken broth, divided use
1 tablespoon chopped fresh cilantro
1 (4 oz) can diced green chile peppers
1/4 cup frozen whole kernel corn, thawed
1/4 cup chopped spinach
1 teaspoon sugar
Sour cream (for serving)

Saute tomatillos, onion and garlic in margarine five minutes. Remove to food processor and add 3 1/2 cups corn, peas, 1 cup chicken broth and cilantro. Puree until chunky.

Pour the tomatillo mixture in a pan and add the remaining 3 cups chicken broth, green chilies, spinach, the remaining 1/4 cup corn and sugar.

Serve topped with a dollop of sour cream.

Makes 8 servings
Source: Mansion at Turtle Creek (as seen on TV demo)