When I was a little boy my favorite soup was always Campbell’s Tomato, served with a grilled cheese. The Lime Crema, with or without the lime zest, is also nice with fish.
Ingredients
- 1 cup sour cream
- 2 teaspoons lime juice
- ½ teaspoon lime zest
- ½ teaspoon salt
- ¼ cup olive oil
- ½ cup chopped onion
- 2 cloves garlic, peeled
- ½ cup chopped celery
- ½ cup chopped carrot
- 4 cups chopped Roma tomato
- 4 cups chicken stock
- 1 tablespoon salt
- 1 bay leaf
- 1 tablespoon oregano
- 2 cups freshly cut corn kernels
- 1 cup roasted, peeled and diced poblano chile
Preparation
Mix all the Zested Lime Crema ingredients together and refrigerate.
For the soup, put the oil in a medium-sized pot over medium heat and sauté the onion, garlic, celery and carrots. Do not brown them, but when they are aromatic, add the tomato, stock, salt, bay leaf and oregano. Simmer about 15 minutes over low heat, until everything is soft and developing a nice red color.
When the soup is ready, purée it in a blender, pour it back into the same pot, add the freshly cut corn and the roasted chilies and bring it back to a simmer. Cook gently at a simmer for another 5 minutes.
I like to serve about a tablespoon of crema dolloped into a large bowl of the soup.
About this recipe
Recipe reprinted from The Elote Cafe Notebook by Jeff Smedstad, 2017.
