Monday, February 20, 2017

White Corn Soup with roasted chilie puree
4 Tbsp. unsalted butter
1 large onion, peeled and thinly sliced (about 1-1/2 cups)
10 ears of corns, kernels removed (about 10 cups)
5C chicken stock
1/3C cream
salt and freshly ground pepper to taste
2 roasted, peeled and pureed poblano chilies
2 Tbsp. cilantro, chopped

Place the corn cobs and chicken stock in a large pot and simmer for 20 minutes.  Strain, reserving the stock.  Melt the butter in a large pan over medium heat.  Add the onion and sauté until tender, about 10 minutes.  Add the corn kernels and sauté 2 minutes.  Add the stock (it should barely cover the corn).  Bring to a boil, reduce heat and simmer 4 to 6 minutes.  Puree the soup in a blender.  Return to the pot and bring to a simmer.  Add the cream and heat.  Season with salt, pepper to taste.

Ladle into bowls and garnish with roasted chile puree and sprinkle with chopped cilantro.
MAKES:  6 to 8 servings

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