Corn & Tomatillo Soup

Makes 8 servings
 
    1½ cup tomatillos
    1½ cup onion, chopped
    2 garlic gloves, diced
    1 tsp butter
    3¾ cup whole kernel corn
    4 cups vegetable or chicken broth
    1 Tbsp cilantro, chopped
    4 oz diced green chilies
    ¼ cup spinach, chopped
    1 tsp sugar
 
Sautè tomatillos, onion and garlic in butter for five minutes. Remove to food processor and add cilantro. Puree to chunky. Pour in pan and add chicken or vegetable stock, diced green chilies, chopped spinach, corn, and sugar. Heat and serve.