Corn And Roasted Poblano Soup
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Corn And Roasted Poblano Soup
  Corn    Poblano    Soups  
Last updated 6/12/2012 12:59:33 AM. Recipe ID 22552. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Corn and roasted poblano soup
 Categories: 
      Yield: 4 Servings
 
      2 qt Milk
      2 tb Cumin seeds
      2    Bay leaves
           Sprig of fresh rosemary or
    1/2 ts Dried
    1/4 c  Olive oil or 4 tablespoons
           Unsalted butter
      2 lg Onions, diced
      2 ts Salt
      4    To 6 garlic cloves, minced
      2 ts Ground cumin
      8 c  Fresh or canned corn
           Kernels
      6    Poblano chiles, roasted,
           Peeled, seeded and diced
           (see Note)
      1 bn Chives, thinly sliced on the
           Diagonal, for garnish
 
  Combine the milk, cumin seeds, bay leaves and rosemary in a medium
  saucepan. Place over low heat and bring nearly to a simmer. (Do not
  boil.) Remove from the heat and let sit 20 minutes to infuse.
  
  Heat the olive oil or butter in a large saucepan or stockpot over
  medium heat. Cook the onions with the salt until golden brown, 15 to
  20 minutes. Add the garlic and ground cumin and cook, stirring
  frequently, 5 minutes. Then stir in the corn kernels and diced chiles
  and continue cooking over low heat 5 more minutes.
  
  Using your finest strainer, strain the infused herbal milk into the
  corn and chile mixture. Bring to a very slow simmer over low heat.
  Gently simmer
       15    minutes.
  
  Pour one third of the soup into a food processor or blender and
  puree. Stir back into the soup pot. Serve hot with the chives as
  garnish.
  
  Note: Fresh chiles and bell peppers can be roasted over a gas flame
  or on a tray under the broiler. Keep turning so the skin is evenly
  charred, without burning and drying out the flesh. Transfer the
  charred peppers to a plastic bag, tie the top closed and let steam
  until cool to the touch, about 15 minutes. (If you are rushed, you
  can place the bag in a bowl of iced water to speed things up.) The
  best way to peel is just to pull off the charred skin by hand and
  then dip the peppers briefly in water to remove any blackened bits.
  Do not peel the pepper under running water since that will wash away
  flavorful juices. Once peeled, cut away stems, seeds and veins.
  
  Yield: 6 to 8 servings
  
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 22552 (Apr 03, 2005)

[an error occurred while processing this directive]