Tuesday, January 13, 2009

And Sometimes It's Even Better Than You Remember: Spicy Sweet Corn and Poblano Soup

It doesn't usually happen that when you go back and revist something years later that it's quite as good as your memory had it. I've set myself up for that kind of disappointment to many times to walk willingly into it.

I started with the Epicurious recipe for Spicy Sweet Corn and Poblano Soup, but simplified it. One of the things that had kept me from making it was the memory of it being a whole lot of hassle. And I'm just not up for that these days.

So, I made it - and it was pretty quick and very easy. And it is AMAZING. It may be the best soup I've ever eaten. Really. It's that good (even if the picture doesn't quite capture how good it is).

Spicy Sweet Corn and Poblano Soup
Serves 8 (or one person who realizes how good it is and just eats that for 2 days)

3 large garlic cloves, unpeeled
vegetable oil for coating garlic
1/2 teaspoon coriander
1/2 teaspoon cumin
3 medium sweet onions such as Vidalia, Walla Walla, or Maui
2 tablespoons plus 1 teaspoon peanut or vegetable oil
1/2 - 1 fresh jalapeño chili
3 fresh poblano chilies,roasted and peeled (the original recipe called for 2, but I think the better choice is 3 and go on the lighter side on the jalapeño)
3 cups frozen corn (this is one of the simplified things, I'll likely use fresh again in the summer)
8 cups chicken broth
1 cup plus 2 Tbsp heavy cream
2 to 3 tablespoons fresh lime juice, or to taste
  1. Cut the top off the garlic clove, place on aluminum foil, swab with oil, wrap, put in 350 oven and bake (Epicurious says 30 minutes, it usually takes my oven more like 45 minutes - needs to be squeezably soft)
  2. Roast and peel poblanos. I use my stove burner and then put in a bag (paper or plastic) and let cool.
  3. Chop onions. Cook 2/3 of onions over low heat in oil until soft. Add jalepeño and 2 cups corn. Cook for two minutes. Add coriander, cumin, salt, pepper and 1/2 of the roasted poblanos. Cook for two minutes. Add broth. Simmer for 30 minutes.
  4. Squeeze in garlic. Add cream. Puree with an immersion blender.
  5. Sautee remaining corn in a little oil until they have a little brown on them.
  6. Add lime juice, reserved onions, reserved poblanos and sauteed corn to the soup and cook til heated.
  7. Serve (or wait a couple of hours and reheat and serve - and it's even better!)


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