Susan’s “Ton of Butter” Sopa Verde de Elote


(Adapted from 101 Cookbooks by Heidi Swanson). Makes about 6 quarts.

Super easy

Susan’s “Ton of Butter” Sopa Verde de Elote


For 1 Batch(es)


  • 10 tablespoons unsalted butter, divided
  • 6 small to medium zucchini, seeded, then chopped into 1/4-inch cubes
  • 2 medium white onions, minced
  • 10 cloves garlic, minced
  • 10 cups corn kernels (frozen is fine)
  • 4 Quart(s) water (more or less)
  • 3 cups green peas (fresh or frozen)
  • 1 bunch fresh cilantro, chopped, plus more for garnish
  • 1 large Hatch green chile, charred, seeded, and peeled
  • 1 large romaine lettuce head, core removed and rough-chopped
  • 2 limes, juice of
  • 2 tablespoons fine grain sea salt, or to taste
  • roasted pepitas (I use store-bought), Greek yogurt, lime wedges and chopped cilantro, for garnish

Susan’s “Ton of Butter” Sopa Verde de Elote Directions

  1. Heat 4 tablespoons of the butter in a large skillet.
  2. Add the zucchini and cook for a few minutes, until soft. Remove from the skillet and blend using a hand blender or standard blender until you achieve a texture you like.
  3. Heat the remaining 6 tablespoons of butter in a large soup pot and sauté the onion and garlic until soft.
  4. Add the pureed zucchini and cook over high heat for about 3 minutes—stirring constantly.
  5. In several batches, place some of the corn kernels, peas, cilantro, chile and lettuce in a blender (or use a hand blender and a big bowl), and add enough water to liquefy the vegetables.
  6. Blend until the mixture is as smooth as possible. (Don’t worry about precisely measuring the water—just add enough to make it smooth and soupy) Pour each batch into the soup pot.
  7. Cook over medium-high heat—stirring constantly. Add another 3 cups of water, or more, until the preferred consistency is reached.
  8. Add the lime juice and salt, to taste.
  9. Cook, stirring often, until the soup is hot all the way through.
  10. Serve with roasted pepitas, Greek yogurt, lime wedges and cilantro.

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