{"id":107,"date":"2011-11-02T04:39:02","date_gmt":"2011-11-02T04:39:02","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=107"},"modified":"2011-12-16T00:46:36","modified_gmt":"2011-12-16T00:46:36","slug":"corn-and-roasted-poblano-soup-something-different-for-your-thanksgiving-menu","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=107","title":{"rendered":"CORN AND ROASTED POBLANO SOUP … something different for your Thanksgiving Menu"},"content":{"rendered":"

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Corn and roasted poblanos are one of those sweet and spicy combinations that give Mexican cooking its lovely complexity.\u00a0\u00a0\u00a0 Poblanos’ heat can vary widely according to season, so reduce the quantity if yours are from a hot crop.\u00a0 They are not meant to overpower the delicate corn.<\/p>\n

This recipe is from MESA MEXICANA by Mary Sue Milliken and Susan Feniger.\u00a0 The recipes have bold flavours from the Border, Coastal Mexico and Beyond.\u00a0\u00a0\u00a0 It would be a\u00a0 delicious way to begin\u00a0 to your Thanksgiving Dinner.\u00a0 The soup freezes well, another plus for the chilly days ahead of us.<\/p>\n

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CORN AND ROASTED POBLANO SOUP\u00a0\u00a0 … serves 6 to 8<\/p>\n

2 quarts whole milk<\/p>\n

2 tbsp cumin seeds<\/p>\n

2 bay leaves<\/p>\n

sprig of fresh rosemary or 1\/2 tsp dried<\/p>\n

1\/4 cup olive oil or 4 tbsp unsalted butter<\/p>\n

2 large onions diced<\/p>\n

2 tsp salt<\/p>\n

Freshly ground white pepper to taste<\/p>\n

4 go 6 minced garlic cloves<\/p>\n

2 tsp ground cumin(if desired)<\/p>\n

8 cups fresh or frozen corn kernels<\/p>\n

About 1 to 2 generous cups of poblano chiles, roasted, peeled, seed and diced. (This amount depends on how hot your poblanos are)<\/p>\n

A bunch of chives or green onions thinly sliced on the diagonal, for garnish.<\/p>\n

Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan.\u00a0 Place over low heat and bring nearly to a simmer. (DO NOT BOIL.)\u00a0 Remove from the heat and let sit 20 minutes to infuse.<\/p>\n

Heat the olive oil or butter in a large saucepan or stockpot over medium heat.\u00a0 Cook the onions with the salt until translucent, about 15 minutes.\u00a0 Add the garlic and ground cumin(if you like a strong cumin taste) and cook, stirring frequently, 5 minutes.\u00a0 Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.<\/p>\n

Using your finest strainer, strain the infused herb milk into the corn and chile mixture.\u00a0 Bring to a very slow simmer over low heat.\u00a0 Gently simmer for 15 minutes.\u00a0 Taste for seasonings adding more salt and freshly ground white pepper if needed.<\/p>\n

Pour one-third of the soup in a food processor or blender and puree.\u00a0 Stir back into the soup pot.\u00a0 Serve hot with the chives as garnish.<\/p>\n

Chef’s notes:<\/p>\n

Roast your peppers 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.\u00a0 Transfer charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.\u00a0 The best way to peel is just pull off the charred skin by hand and they dip the peppers briefly in water to remove any blackened bits.\u00a0 Do not peel the pepper under running water since that will wash away flavourful juices.\u00a0 Once peeled, cut away stems, seeds and veins.<\/p>\n

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CORN AND ROASTED POBLANO SOUP … something different for your Thanksgiving Menu<\/span><\/span><\/td>\n\n
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Recipe Type: Soup<\/span><\/div>\n
Author: Mrs Butterfingers<\/span><\/div>\n
Prep time: 40 mins <\/span><\/span><\/div>\n
Cook time: 15 mins <\/span><\/span><\/div>\n
Total time: 55 mins <\/span><\/span><\/div>\n
Serves: 6 – 8<\/span><\/div>\n
Corn and roasted poblanos are one of those sweet and spicy combinations that give Mexican cooking its lovely complexity. Poblanos’ heat can vary widely according to season, so reduce the quantity if yours are from a hot crop. They are not meant to overpower the delicate corn.<\/span><\/div>\n
Ingredients<\/div>\n