TOMATILLO & CORN SOUP - CAFE' ZELO IN CORVA

      Title: TOMATILLO & CORN SOUP - CAFE' ZELO IN CORVA
  Categories: Soups, Tomatoes, Vegetables, Chili
       Yield: 8 Servings
  
       3 tb Unsalted butter
       1 md Onion
       5    Tomatillos, husked,
            Quartered
       1 tb Minced garlic
       3    10-oz. packages fresh corn
            Kernels, thawed
       4 c  Chicken stock or canned
            Low-salt broth
       1 c  Peas, frozen, thawed
       6    Sprigs fresh cilantro
       1 cn (4-oz.) diced green chilies
     1/4 c  (packed) thawed frozen
            Chopped spinach
       1 tb Sugar
 
 MMMMM---------------------------------------------------------------
            Tortilla chips
            Sour cream
            Chipped fresh cilantro
  
   Melt butter in heavy large pot over medium-high heat. Add onion,
   tomatillos and garlic and saute' 5 minutes. Mix in 4 cups corn, 3
   cups stock, peas, and cilantro sprigs. Puree mixture in blender in
   batches. Return puree to pot and bring to simmer.  Add chilies,
   spinach, sugar, remaining corn and remaining 1 cup stock to soup.
   Simmer 15 minutes. Season to taste with salt.  (Can be prepared 1 day
   ahead.  Cover and refrigerate. Bring to simmer before continuing.)
   
   Ladle soup into bowls.  Sprinkle with tortilla chips; top with sour
   cream and chopped cilantro.
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