Spicy Sweet Corn and Poblano Soup
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Yields:
-
8 cups
ingredients
- 3 large garlic cloves, Unpeeled
- 1⁄4 teaspoon coriander seed
- 1⁄4 teaspoon cumin seed
- 3 medium sweet onions
- 2 tablespoons vegetable oil
- 1 teaspoon vegetable oil
- 1⁄2 jalapeno
- 2 poblano peppers
- 3 ears corn
- 6 cups chicken broth
- 1 cup heavy cream
- 12 sprigs coriander
- 3 tablespoons fresh lime juice
- 1 red bell pepper, Roasted And Peeled
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
lazyme
Grapeview, Washington
<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>
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