SPICY SWEET CORN AND POBLANO SOUP
Steps:
- 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 (abut 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.
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Areeka Khan
[email protected]I'm not a huge fan of corn soup, but this soup is amazing. The poblano peppers give it a great flavor and the soup is very creamy.
Rana Musawar
[email protected]This soup is a great way to get your kids to eat their vegetables. It's sweet and flavorful, and they won't even realize they're eating corn and peppers.
RA JON
[email protected]I love the combination of sweet corn and poblano peppers in this soup. It's a unique and delicious flavor combination.
Matthew Cliffe
[email protected]This soup is perfect for a party. It's easy to make ahead of time and it's always a crowd-pleaser.
Marcus Bell
[email protected]I made this soup in my slow cooker and it turned out great. It's a great way to have a warm meal ready when you get home from work.
Shazad Ameen
[email protected]This soup is a great way to use up leftover corn. It's also a very budget-friendly meal.
Shivam Creator
[email protected]I love this soup! It's so flavorful and easy to make. I always add a little extra poblano pepper for a bit of heat.
Md Nurol
[email protected]This soup is the perfect comfort food for a cold night. It's hearty and filling, and the flavors are amazing.
nadir ismail
[email protected]I've made this soup several times now and it's always a hit. It's so easy to make and it's always delicious.
Amber Ashburn
[email protected]I made this soup for my family last night and they all loved it! Even my picky eater son ate two bowls. The soup was easy to make and very flavorful.
Prakash Mogol
[email protected]This soup was absolutely amazing! The combination of sweet corn and poblano peppers was perfect, and the soup had just the right amount of heat. I will definitely be making this again.