Roasted Corn Poblano Soup Food

ROASTED POBLANO SOUP - RECIPE

Steps:

• Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
• Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.
• Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
• Rough chop the poblanos and set them aside.
• While the poblanos are roasting, heat a large pot to medium heat and add the olive oil.
• Add the onion, carrot and celery and cook them down about 5 minutes to soften.
• Add the chopped roasted poblano peppers, garlic, spinach, Cajun seasonings and salt and pepper. Cook another minute, stirring.
• Add the chicken stock and milk and bring to a quick boil. Reduce the heat and simmer about 30 minutes to let the flavors develop.
• Remove from heat and stir in the crema or sour cream until it is completely incorporated.
• Use a stick blender to blend the soup into a thin consistency, or transfer it to a food processor or blender in batches.
• Serve in bowls and garnish with chili oil, chili flakes, pepper slices and fresh chopped parsley.

CHICKEN, POBLANO AND CORN TORTILLA SOUP

Steps:

• Combine the onion, scallion whites, poblanos, 3/4 cup corn and the olive oil in a large pot over medium-high heat. Season with a big pinch each of salt and pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 5 to 7 minutes. Add the tortillas and coriander and cook, stirring, until combined, about 1 minute. Add the chicken broth and tomatoes and bring to a boil. Season the chicken with salt and add to the pot. Reduce the heat to medium and simmer until the chicken is cooked through, 12 to 15 minutes. Remove the pot from the heat; remove the chicken to a plate.
• Working in two batches, transfer the soup to a blender and carefully blend until very smooth (the liquid will be very hot). Clean out the pot and return the soup to the pot; season with salt.
• Shred the chicken with your fingers. Thin the sour cream with 1 tablespoon water. Heat the remaining 1/2 cup corn in the microwave until just hot, about 30 seconds.
• Divide the soup among bowls. Top with the sour cream, chicken, corn and scallion greens.

ROASTED CORN & POBLANO SOUP

Steps:

• Cut corn from 3 of the cobs. Heat dressing in large saucepan. Add onions and garlic, cook and stir 5 min. Add water, potatoes, bouillon and corn kernels; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or until potatoes are tender, stirring occasionally.
• Meanwhile, cook remaining ear of corn directly over gas flame 8 to 10 min. or until tender, turning constantly. Cut corn from cob; set aside.
• Blend potato mixture, in batches, in blender until smooth; strain into bowl. Discard drained solids. Stir peppers and reserved corn into strained soup; ladle into soup bowls. Top with sour cream and reserved roasted corn.

POBLANO SOUP

Steps:

• Heat a grill or grill pan to medium-high heat. Grill the poblanos skin-side down until blistering, about 5 minutes. Remove from the heat and let cool slightly.
• While the poblanos are cooling, spray the grill pan with nonstick cooking spray and grill the Cotija cheese on all sides until browned, 2 to 3 minutes. Remove from the heat and let cool. Cube the cheese and reserve for garnish.
• Remove and discard the blistered skin from the poblanos. Dice 1 poblano and reserve for garnish. Roughly chop the remaining 2 poblanos.
• Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the onions and the 2 chopped poblanos and cook, stirring occasionally, until tender, 5 to 10 minutes. Stir in the Jack cheese. Pour in the 1 quart chicken broth and bring to a rolling boil. Add the cilantro. Boil for 30 seconds and then remove from the heat. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the remaining 1 tablespoon butter.
• Make a cornstarch slurry by whisking together the cornstarch with 4 teaspoons cold water or chicken broth in a small bowl. Stir the slurry into the soup to thicken. Season with salt.
• Garnish with the pepitas, diced poblano and grilled Cotija cheese.

ROASTED POBLANO AND CORN SOUP

Steps:

• Roast whole poblanos on grill or under broiler, until skin turns black and blisters.
• Place blackened chilies in covered dish or paper bag and allow to cool for 10 to 15 minutes.
• Peel and rinse the skins off the peppers.
• Slit lengthwise and remove the stems, seeds and ribs.
• Pat the chilies dry and then dice; set aside.
• Pour the milk and broth into a heavy saucepan.
• 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.
• Remove from the heat and immediately add to the milk.
• Add the chipotle chilies, adobo sauce, bay leaves and rosemary and place over low heat.
• Cover and bring to a gentle simmer; do not allow to boil.
• Remove from the heat and let stand, covered, for 20 minutes.
• Meanwhile, in a stockpot over medium heat, melt the butter with the olive oil.
• Add onions and salt; sauté, stirring, until the onions are soft and golden brown, 15 to 20 minutes.
• Reduce the heat to medium-low, add the garlic and ground cumin, and sauté, stirring constantly, until aromatic, about 5 minutes.
• Stir in the corn and poblano chilies, and continue cooking until the corn is lightly browned, about 5 minutes.
• Strain the milk mixture into the corn mixture.
• Bring to a gentle simmer and continue to simmer until the flavors have melded, about 15 minutes.
• Remove from the heat and let cool for a few minutes.
• Puree one-third of the soup.
• Return the puree to the stockpot, stirring well.
• Add cream and reheat over low heat, stirring gently.
• Taste and adjust the seasonings.
• Garnish with cilantro or green onions and serve.

CORN AND ROASTED POBLANO SOUP

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

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.

CHICKEN, CORN AND POBLANO SOUP

Steps:

• Roast the poblano over an open flame turning regularly for about 5 minutes, or until blackened all over. This can also be done under the broiler for 10 minutes. Make sure the chile is about 4 inches from the flame. Cover the poblano chile with a towel once rit has finished roasting.
• Heat the oil in a medium saucepan over medium heat. Saute the onion and garlic about 8 minutes, or until onion starts to look translucent. Press the onion and garlic against the side of the pan with a slotted spoon trying to leave a fair amount of oil in the pan. Set the pan aside for later use.
• Transfer the garlic and onion to a food processor or blender. Add the corn, cornstarch and 1 1/2 cups milk. Puree.
• Strain the soup through a medium mesh strainer into the saucepan. Heat over medium and whisk often as the soup comes to a simmer.
• Once the chile is cool enough to handle, rub off the blackened skin. Pull out the stem and seeds. Rinse to remove any remaining bits. Cut into a 1/4 inch dice and stir into soup along with the chicken and remaining milk.
• Simmer until the chicken is cooked through, about 10 minutes. Season with salt to taste and serve garnished with cilantro.

FRESH CORN AND POBLANO SOUP

Steps:

• Char the chiles over a gas flame or on a very hot grill until blackened. While still hot, wrap in paper towels to steam and cool. Remove the stem and seeds and rub off all the blackened skin and clinging seeds with the edge of a spoon or paper towels. (Don't wash them or you'll wash away the flavor - don't worry if a little of the skin remains). Cut into 1 inch pieces.
• Trim the ends of the corn and stand on end on a plate. With a sharp knife, scrape all of the kernels from the cobs; this should yield about 4 cups. Be sure to catch any corn "milk.".
• Heat the oil in a 4-quart saucepan or small stockpot with a heavy bottom. Add the onion and garlic, cook until translucent, stirring often. Add the corn and corn juices, chiles, and 2 cups of the water. Reduce the heat to low, cover, and simmer for 10 minutes, stirring a couple of times.
• Add the remaining 6 cups water, salt and rice. Simmer for 45 minutes over low heat.
• Let the soup cool for 15 minutes. Puree in several batches in a blender, until as smooth as velvet (this may take a couple of minutes.) Add water, if needed, to make the soup the consistency of heavy cream; adjust the seasoning. Do not strain the soup after blending.
• Serve the soup in heated bowls. Top each serving with a drizzle of crema and a few pepitas.

ROASTED POBLANO AND BLACK BEAN SOUP

Steps:

• Heat oven to broil.
• Wash peppers and cut in half. Remove seeds and stems.
• Cut onion in half. Peel 1/2 onion in layers and place on sheet of aluminum foil with halves of peppers (skin side up).
• Spray with olive oil and broil until skins turn black and start to bubble. Remove peppers and onions with tongs and place in plastic bag.
• Let these steam in bag while you dice reserved onion and celery, then peel peppers. (I rub them between my hands while wearing rubber gloves).
• Heat olive oil on medium and add celery and diced onion. Saute until onions are translucent, approx 3-4 minutes.
• In the meantime, dice broiled onions and peppers - add to onion and celery mix.
• Drain can of beans into bowl and save 1/4 cup liquid from can. Rinse beans and add to vegetables in pot.
• Toss beans and veggies with oregano, garlic and cumin, heat for one minute.
• Add cans of tomatoes with juice. Simmer for 15 minutes.
• Remove 2 cups of vegetables from soup. Pour remainder of soup into food processor to cool slightly.
• Pour can of vegetable broth and saved bean liquid into soup pot. Heat on medium as you puree vegetables in food processor.
• Turn puree through food mill into broth and combine with reserved vegetables (food mill is not absolutely necessary, but gave it a really silky texture).
• Heat through, approx 5 minutes and serve warm. This is delicious on a bed of rice or whole grains.