Spicy Sweet Corn and Poblano Soup

"I found this recipe in the You Asked For It section in Gourmet magazine. Catahoula, Calistoga CA It has great reviews and I hope to make it soon."
 
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Ready In:
1hr 25mins
Ingredients:
14
Yields:
8 cups
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ingredients

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directions

  • Preheat oven to 350°F.
  • Coat garlic lightly with vegetable oil and wrap in foil.
  • Bake garlic 30 minutes, or until soft.
  • In a dry small heavy skillet toast coriander and cumin seeds over moderately high heat, stirring, until fragrant and several shades darker.
  • In an electric coffee/spice grinder grind seeds to powder.
  • Chop onions and in a 6-quart heavy kettle cook in 2 tablespoons oil over moderate heat, stirring, until softened.
  • Reserve about one third onions in a small bowl.
  • Wearing rubber gloves, slice jalapeño and chop roasted poblanos (about 1 cup).
  • Remove kernels from ears of corn (about 2 cups), reserving cobs.
  • To onions in kettle add jalapeño and 1 cup corn kernels and cook over moderate heat, stirring, 2 minutes.
  • Add ground spices, 1/2 cup poblanos, and salt and pepper to taste and cook, stirring, 2 minutes.
  • Cut reserved corn cobs into thirds and add with broth to corn mixture.
  • Simmer soup, uncovered, 30 minutes.
  • In a small heavy skillet sauté remaining kernels in remaining teaspoon oil over moderately high heat, stirring, just until tender.
  • Discard corn cobs from soup.
  • Squeeze garlic pulp from skins and stir with cream into soup.
  • Pour soup through a sieve into a bowl and in a blender purée solids with just enough liquid to make smooth.
  • Tie long coriander sprigs in a bunch with kitchen string.
  • Transfer purée and remaining liquid to kettle with tied coriander and lime juice and cook over moderate heat, stirring occasionally, just until heated through.
  • Chop roasted bell pepper.
  • To soup add bell pepper, remaining poblanos, reserved onions, and sautéed corn and cook over moderate heat, stirring, until heated through.
  • Discard tied coriander.
  • Serve soup garnished with coriander.
  • Makes about 8 cups.

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RECIPE SUBMITTED BY

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"
 
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