Sweet Corn Soup With Poblano Puree
"Try to get sweet white corn for appearance, but yellow corn will work fine too."
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 poblano pepper
- 2 1⁄2 cups chicken broth
- 2 tablespoons chicken broth
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 5 cups fresh white corn kernels (about 10 ears)
- salt & freshly ground black pepper
- 1⁄4 cup heavy cream
- fresh cilantro, for garnish
directions
- Preheat the broiler then broil Poblano pepper, turning occasionally, until charred, about 8 to 12 minutes.
- Wrap pepper in paper toweling and let cool about 10 minutes; skin should slide off easily with the towel, just remove the seeds.
- In a blender, puree the pepper and 2 tablespoons chicken broth; transfer mixture to a bowl and rinse out blender.
- Meanwhile, melt butter in a large saucepan over medium heat; add onion and cook until tender, but not browned, about 8 to 10 minutes.
- Add corn, remainder of chicken broth, 3/4 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil, reduce heat and simmer until corn is tender, about 10 to 15 minutes.
- Blend soup in batches, or use an immersion blender, until smooth; add water if needed.
- Taste and adjust seasonings.
- Serve with a drizzle of heavy cream and a drizzle of poblano puree; garnish with fresh cilantro, chopped, if desired.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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