Roasted Corn and Pepper Soup
Your Life A to Z Recipe: Friday, October 31st, 2014:
by Barbara Lenzl, Owner of Les Gourmettes Cooking School
Posted on October 31, 2014 at 6:50 AM
Updated Thursday, Oct 30 at 1:09 PM
4 ears of fresh corn or 3 cups frozen corn kernels, thawed
1 tablespoon unsalted butter
1 cup finely chopped onion
1 clove garlic, finely chopped
Salt and pepper to taste
1 poblano chile, roasted, peeled, seeded, and chopped
1 serrano chile, stemmed, seeded, and finely chopped
4 cups chicken stock
1 tablespoon finely chopped cilantro
1 tablespoon fresh lime juice
1 teaspoon sugar
Remove the husks and silk from the corn and over a gas flame or on a hot barbeque grill, roast the corn until lightly browned on all sides. Cool and cut the kernels off the cobs. You should have about 3 cups of corn kernels. If corn is not in season, thaw frozen corn kernels, place on a baking sheet, and put under a preheated broiler until browned. Set aside.
In a medium saucepan, heat the butter; add onion and garlic, season with some salt and pepper and cook over medium heat until onion is translucent, about 10 minutes. Add poblano chile, and serrano chile. Cook for 2 or 3 more minutes.
Put 1/2 cup of the roasted corn kernels in a blender or food processor with 1 cup of the stock. Blend until thickened and almost smooth. Add the mixture to the saucepan with the rest of the corn and the stock and bring the mixture to the simmer. Add cilantro and lime juice and taste to see if it needs more salt. Ladle into bowls and serve.
This can be made up to two days ahead of time, covered and refrigerated.
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