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Title: Sopa De Milho Corn Soup
Yield: 4 Servings

Ingredients

     12    Small cooked shrimp;
           -1/4-Inch Dice
      2    serrano chiles; stemmed,
           -seeded,
           -- And Minced
      2    Tablespoons Parsley; Finely
           -Chopped
      2    limes; juiced
           Salt
           black pepper; freshly ground
      2    Tablespoons olive oil
      1    Small onion; sliced
      2    Cups fresh corn kernels (3
           -to 4 ears); or use canned
      4    Cups milk
      1    Thick Slice country white
           -bread; crust removed
           -- 1-Inch Dice

Instructions

In a small glass bowl, combine the shrimp, chile, parsley, and lime juice.
Add a pinch each of salt and pepper and toss together. Cover with plastic
wrap and refrigerate until ready to serve.
In a large heavy saucepan heat the oil over medium heat. Add the onion and
cook, stirring occasionally, for 4 to 5 minutes, or until softened and
slightly golden. Add the corn and cook for 2 minutes more. Add the milk and
heat to just under simmering. Transfer the mixture to a blender and add the
bread, 1 teaspoon salt, and 1/2 teaspoon pepper. In batches if necessary,
blend for 2 to 3 minutes, until you have a smooth puree, scraping down the
sides of the container as necessary. Transfer to a large saucepan and stir
to blend all the ingredients evenly. Over medium heat, bring to a boil.
Remove from the heat and ladle into warm soup bowls. Garnish each bowl with
a mound of the shrimp salsa.
Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved

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Per serving (excluding unknown items): 268 Calories; 15g Fat (50% calories
from fat); 15g Protein; 19g Carbohydrate; 90mg Cholesterol; 195mg Sodium

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Contributor: TOO HOT TAMALES SHOW #TH6211

Preparation Time: 0:00

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