Recipe: Tomatillo and Corn Soup

Tomatillo and Corn Soup

3 Tbs unsalted butter
1 medium onion, chopped
5 (or more) tomatillos, husked and quartered
1 Tbs minced garlic
3 - 10 oz. packages corn kernels, thawed
4 cups vegetable or chicken stock
1 cup peas, fresh or frozen
6 sprigs fresh cilantro
1 can diced green chilies
1/4 cup (packed) fresh or thawed frozen chopped spinach
1 Tbs sugar (opt.)

garnish: tortilla chips, sour cream, cilantro

Melt butter in large pot. Add onions, tomatillos and garlic and saut about 5 minutes. Mix in 4 cups corn (save the rest for later), 3 cups stock, peas and cilantro. Pur e mixture in blender in batches. Return pur e to pot and bring to a simmer. Add chilies, spinach, sugar, remaining corn and remaining cup of stock to soup. Simmer 15 minutes. Season to taste with salt. Serve in bowls; sprinkle top with coarsely crushed tortilla chips; top with sour cream and chopped cilantro.