SWEET CORN SOUP WITH POBLANO PUREE
Make and share this Sweet Corn Soup With Poblano Puree recipe from Food.com.
Provided by threeovens
Categories Corn
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the broiler then broil Poblano pepper, turning occasionally, until charred, about 8 to 12 minutes.
- Wrap pepper in paper toweling and let cool about 10 minutes; skin should slide off easily with the towel, just remove the seeds.
- In a blender, puree the pepper and 2 tablespoons chicken broth; transfer mixture to a bowl and rinse out blender.
- Meanwhile, melt butter in a large saucepan over medium heat; add onion and cook until tender, but not browned, about 8 to 10 minutes.
- Add corn, remainder of chicken broth, 3/4 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil, reduce heat and simmer until corn is tender, about 10 to 15 minutes.
- Blend soup in batches, or use an immersion blender, until smooth; add water if needed.
- Taste and adjust seasonings.
- Serve with a drizzle of heavy cream and a drizzle of poblano puree; garnish with fresh cilantro, chopped, if desired.
Nutrition Facts : Calories 312.2, Fat 14.8, SaturatedFat 7.7, Cholesterol 35.6, Sodium 537.6, Carbohydrate 41.6, Fiber 6.4, Sugar 7.4, Protein 10.4
CORN AND ROASTED POBLANO SOUP
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
- Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
- Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
- Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.
CREAMY CORN AND POBLANO SOUP
This is another creamy corn dish that has no cream in it - in fact, it has no dairy at all. I simmer the corn cobs to make the stock. When the corn is sweet, so is the soup, and I love the contrast of the sweet, creamy potage against the spicy roasted peppers.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Take the corn off the cobs. You should have about 5 cups kernels. Set aside 1 cup of the kernels.
- Place the corn cobs in a large soup pot and add the water. Make sure they are covered or at least floating in the water; you can break them in half if they are very large. Bring to a boil, reduce the heat, partly cover and simmer 30 minutes. Season to taste with salt. Remove and discard the cobs. Line a strainer with cheesecloth and set it over a bowl. Strain the broth and measure out 5 cups. Freeze any leftover broth.
- Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds, and then add the 4 cups of corn kernels and salt to taste. Cook, stirring often, for 4 to 5 minutes, until the corn is just tender. Add the corn broth and bring to a simmer. Cover and simmer for 30 minutes.
- Meanwhile roast the chilies, either directly over a gas flame or under a broiler, turning often until they are uniformly charred. Transfer to a plastic bag and seal, or transfer to a bowl and cover tightly. Allow the peppers to cool, then remove the charred skin, rinse and past dry. Remove the seeds and veins (I recommend that you wear plastic gloves for this) and cut in thin strips or dice.
- Steam the kernels set aside for the garnish for 5 minutes, until tender. Set aside.
- Working in batches, purée the soup in a blender, taking care to remove the insert from the top and cover tightly with a kitchen towel to avoid splashes. Return to the heat, taste and adjust salt, and heat through.
- Ladle the soup into bowls. Combine the steamed corn kernels and diced chilies and place a spoonful in the middle of each bowl of soup. Garnish with a sprinkling of cilantro or chives if desired, and serve.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 956 milligrams, Sugar 4 grams
MEXICAN CORN-AND-POBLANO SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Cut dark-green tops off scallions, and finely chop. Preheat a large cast-iron skillet over medium-high heat. Place scallions, onion, and chiles in skillet, and cook, undisturbed, until charred on bottom, about 5 minutes. Turn vegetables with tongs, and cook, undisturbed, until charred on other side, about 5 minutes. (Vegetables can also be broiled on a baking sheet.)
- Transfer scallions to a blender. Continue turning and charring chiles and onion until charred on all sides, 5 to 10 minutes more. Remove skillet from heat. Transfer onion to blender.
- Transfer chiles to a bowl, cover immediately with plastic wrap, and let steam 15 minutes. Peel and discard charred skin from chiles, and remove stems and seeds. Halve chiles lengthwise, and slice crosswise into 1/4-inch-thick strips.
- Add 2 1/2 cups corn, the salt, and 2 cups water to blender. Puree until smooth, about 1 minute. Transfer puree to skillet. Stir in remaining corn and 2 cups water. Bring to a boil over high heat, reduce heat, and simmer, stirring occasionally, until thickened slightly, about 8 minutes.
- Whisk together cornmeal and remaining 3 tablespoons water. Stir into soup along with chiles, and simmer until it has the consistency of porridge, about 2 minutes.
- Divide soup among 6 bowls; garnish with chopped scallion greens, and sprinkle with cheese. Soup can be refrigerated 2 days; let cool completely before refrigerating. Gently reheat in a covered pot over medium heat, stirring occasionally.
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5/5 (8)Total Time 1 hr 20 minsCategory SoupCalories 90 per serving
- Heat oven to 425°. Place poblanos on a baking sheet and roast, turning occasionally, until outsides are charred and blistered on all sides, about 20 minutes.
- Remove from the oven and place in a bowl. Cover with foil and let rest for 10 minutes. This will make the skin easier to remove. Once cool, carefully peel skin from peppers. Remove stems and seeds and discard them. Dice the peppers.
- In a large pot, heat oil over medium heat. Add onion and garlic and cook, stirring, until soft, 5-10 minutes.
- Add diced poblanos, corn, paprika, salt, pepper and broth. Stir to combine. Cover and simmer 20-30 minutes.
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5/5 (2)Total Time 1 hr 5 minsCategory SoupCalories 352 per serving
- Turn oven on to Broil. Place peppers on a baking sheet. Allow to roast for 20 minutes, turning half way through broiling, until peppers are soft & the skin is blistered and dark.
- Remove from oven and place in a plastic bag for 8-10 minutes to cool. Remove from bag and you should be able peel the skins off easily. Dice the peppers and set aside until ready to use.
- In a large heavy bottomed pot over medium-high heat, melt butter. Add flour and cook for 1 minute, stirring constantly. Add leeks and garlic, cooking for 2 minutes.
- Add the already cooked poblano peppers, corn, potato, chicken stock, milk and half & half. Bring to a boil, then lower heat to medium-low and simmer for about 30 minutes, uncovered, until potatoes are cooked through.
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