El Jarro's Roasted Poblano And Corn Soup

Discussion in 'Food and nutrition' started by Duckie, Apr 9, 2004.

  1. Duckie

    Duckie Guest

    El Jarro's Roasted Poblano And Corn Soup

    Source: El Jarro's - San Antonio, TX

    3 cups corn kernels (about 4 cobs of corn if using fresh
    corn) 8 medium poblano chiles, roasted
    1/2 stick (4 tablespoons) butter 2 teaspoons minced garlic
    2/2 cup chopped red bell pepper
    3/2 cup chopped chives 8 ounces cream cheese, at room
    temperature, cut into chunks 1 quart heavy cream 8
    ounces chicken broth 1 teaspoon white pepper, or to
    taste Water, as needed to thin soup to desired
    consistency Salt, to taste

    Garnish Chopped fresh cilantro leaves

    Remove silk from fresh corn, but leave husks attached. Wrap
    the cobs loosely with the husks and place over hot coals or
    in a 450 degree F oven, turning as needed, for about 15 to
    20 minutes, or until cooked. (The process will be quicker on
    an outdoor grill.) Let cool, remove the husks, then cut the
    kernels from the cobs using a sharp knife.

    Meanwhile, place poblano chiles over a hot fire or under the
    broiler, turning as needed until the skins are blackened.
    Remove from oven and place chiles in a plastic or paper bag
    until cool, allowing the steam to loosen the skins. Remove
    the stems, seeds and skins and discard; cut chiles into 1/4-
    inch cubes.

    Place half of the corn kernels and half of the chiles in a
    blender and puree until smooth. Leave the remaining kernels
    whole. Proceed with recipe or refrigerate corn and chiles
    until needed.

    Heat butter in a large pot. Add garlic and saute briefly.
    Add red pepper and chives and continue sauteeing for 2 to 3
    minutes more. Add reserved corn and poblanos, the cream
    cheese, heavy cream, chicken broth and pepper. Bring to a
    boil, reduce heat and simmer, whisking, until cream cheese
    has been incorporated. Add water to thin the soup if
    desired. Season to taste with salt and add more pepper if
    needed. (Soup can be made ahead, then cooled, covered, and
    refrigerated. Reheat slowly, thinning with water if
    necessary.)

    To serve, pour into heated bowls and garnish with cilantro.

    Makes about 10 cups.

    --
    Rec.food.recipes is moderated by Patricia Hill at [email protected]
    Only recipes and recipe requests are accepted for posting.
    Please allow several days for your submission to appear.
    Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
     
    Tags:


Loading...