Recipe: Corn Soup (Sopa de Elote)

CORN SOUP (Sopa de Elote)

Corn kernels from 8 maize ears
1 pint chicken stock
2 lightly beaten eggs
2 tb chopped coriander
1/4 pint heavy cream
1 green bell pepper chopped
4 garlic cloves, finely chopped
4 ounces peanut oil
8 ounces tomto puree
1 pumpkin, diced fine
pinch of salt & pepper

Blend the corn with the stock in a processor. Blend the rest of the ingredients except eggs, cream & coriander. Mix the two together in a cooking pan. Simmer the mix over low heat for 5 minutes, stirring in the cream. Work the mixture through a sieve, return to pan & add salt & pepper. Simmer & stir quarter of mixture into beaten eggs. Stir mixture back into the pan & cook for 2 minutes. Serve garnished with coriander.