Roasted Poblano And Corn Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 6 -7 large poblano chiles, roasted
• 4 cups whole milk
• 4 cups vegetable broth
• 2 tablespoons cumin seeds
• 1 -2 chipotle chile, seeded and diced (in adobo sauce)
• 1 teaspoon adobo sauce (from chipotle chiles)
• 2 bay leaves
• 1 large fresh rosemary sprigs or 1/2 teaspoon dried rosemary
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 large yellow onions, diced
• 2 teaspoons salt
• 4 -6 garlic cloves, minced
• 2 teaspoons ground cumin
• 8 cups corn, fresh (frozen can be substituted)
• 1/2 cup heavy cream
• 1/4 cup cilantro (optional) or 6 green onions, chopped (optional)

Recipe

• 1 roast whole poblanos on grill or under broiler, until skin turns black and blisters.
• 2 place blackened chilies in covered dish or paper bag and allow to cool for 10 to 15 minutes.
• 3 peel and rinse the skins off the peppers.
• 4 slit lengthwise and remove the stems, seeds and ribs.
• 5 pat the chilies dry and then dice; set aside.
• 6 pour the milk and broth into a heavy saucepan.
• 7 toast the cumin seeds in a small dry frying pan, shaking the pan constantly until they are aromatic and begin to change color, about 4 minutes.
• 8 remove from the heat and immediately add to the milk.
• 9 add the chipotle chilies, adobo sauce, bay leaves and rosemary and place over low heat.
• 10 cover and bring to a gentle simmer; do not allow to boil.
• 11 remove from the heat and let stand, covered, for 20 minutes.
• 12 meanwhile, in a stockpot over medium heat, melt the butter with the olive oil.
• 13 add onions and salt; sauté, stirring, until the onions are soft and golden brown, 15 to 20 minutes.
• 14 reduce the heat to medium-low, add the garlic and ground cumin, and sauté, stirring constantly, until aromatic, about 5 minutes.
• 15 stir in the corn and poblano chilies, and continue cooking until the corn is lightly browned, about 5 minutes.
• 16 strain the milk mixture into the corn mixture.
• 17 bring to a gentle simmer and continue to simmer until the flavors have melded, about 15 minutes.
• 18 remove from the heat and let cool for a few minutes.
• 19 puree one-third of the soup.
• 20 return the puree to the stockpot, stirring well.
• 21 add cream and reheat over low heat, stirring gently.
• 22 taste and adjust the seasonings.
• 23 garnish with cilantro or green onions and serve.