Low fat corn cilantro soupUser Submitted Recipe
This is a recipe for 2 separate soups that can be eaten together or separately
1 leek (white part only), sliced
2 carrots, peeled and sliced
1 medium white onion, sliced
4 cloves garlic, peeled and halved lengthwise
2 stalks celery, diced
1 stick butter
1-2 poblano chiles or jalapeños for more spice, roasted, peeled, stemmed, seeded and diced
2 tbsp flour, divided
1 quart vegetable broth, divided
2 cups 2% milk, divided
2 cups frozen corn kernels (thawed)
4 cups silken tofu divided
Salt and pepper to taste
Leaves and tops of 2 large bunches of cilantro
In a medium saucepan, cook the leek, carrots, onion, garlic and celery in the butter until tender. Add the chiles and divided equally into 2 pots.
In the first pot, add 1 tbsp of the flour and cook for 1 minute while stirring. Add half of the broth, continuing to stir until all of the flour is smoothly dissolved. Add 1 cup of milk and the corn. Simmer for 12-15 minutes. Add 1 cup of silken tofu and heat through. Puree smooth in a blender and strain back into the pot. Season with salt and pepper and simmer 5 more minutes.
In the second pot, add the remaining flour and cook for 1 minute while stirring. Add the remaining broth, continuing to stir until all of the flour is smoothly dissolved. Add 1 cup of milk. Simmer for 12-15 minutes, then add 2 cups of silken tofu and heat through.
Puree the last cup of silken tofu with the cilantro and add it to the pot. Mix together, then puree it all smooth in the blender and strain into the pot. Season with salt and pepper and simmer for 5 minutes more.