Fresh corn and poblano soup (Sopa de elote y rajas) from The Essential Cuisines of Mexico: Revised and updated by Diana Kennedy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • meggan on February 08, 2020

    Easy and tasty. I only use two poblanos and it was spicy enough. Also I just used a good quality fire roasted chopped Roma tomato and browned it instead of the book recipe.

  • TrishaCP on August 02, 2015

    It is hard to beat plain grilled corn in the summer, when the corn here is so sweet and luscious, but I was having a dinner party and wanted to do something special. This soup is amazing- it had the taste of pure corn with the mild spice of the poblano and just a touch of brightness from the tomatoes. It is quite a few steps, but all of them had purpose, and the end result was worth it.

  • FJT on October 07, 2014

    Lovely flavours - the sweetness of the corn versus the spicy poblano chilli works very well. Seemed like it took a long time to prep all the components and for all that work you only get 6 bowls of soup, so when I make it next time I'll be doubling the recipe and freezing some!

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