In large saucepan cook til tender:
1 small thinly sliced white onion
1 large fresh poblano (stemmed, seeded and roughly chopped).
Scrape into processor and puree with:
1 cup of corn kernels
2 cups of Roasted Tomatillo Salsa.
Press through a medium mesh strainer back into pot.
Stir in 2.5 cups of chicken broth.
Simmer and stir often for around 30 minutes.
In a small bowl mix 2T masa with ¼ C water.
When whisked smooth press through strainer into soup.
Stir til soup thickens to a cream consistency.
(See note below)
Taste and season with salt (1/2 tsp.)
Add 1 cup corn kernels.
Return to simmer.
Ladle into bowls and sprinkle with cilantro.
Note: From Rick Bayless’ Salsas That Cook.
Note2: Makes about 6 cups.
Note3: Found masa clotted as it hit hot soup. Ended up reprocessing soup to get rid of lumps.
Must be a better way.