Corn Soup with Poblano Puree
(adapted from Real Simple, July 2010)
2 poblano peppers
3 1/2 c chicken broth
2 T butter
1 small onion, chopped
5 c fresh corn kernels (about 8 ears; can cheat and use frozen corn in a pinch)
S & P
1/4 c heavy cream
Cilantro (for garnish)
Get the corn off of the cobs. This is a chore, yes, but it is so worth it to use fresh corn.
Use a bundt pan - keeps things much neater.
Under the broiler, char the peppers on all sides.
After they are charred, put them in a bowl, cover with plastic wrap and let them cool for about 10 minutes. Once cooled, pull the skins off the peppers and remove the stems and seeds.
In a blender puree them with 3 T of the chicken broth.
In a large pan (I used my dutch oven) over medium heat melt the butter and then cook the onions until they are translucent and tender.
Add in the corn, the rest of the chicken stock and some S&P. Bring it to a boil, then simmer for 10 - 15 minutes.
After filling a bowl with the corn puree, carefully add a spoonful of the poblano puree and then drizzle a little of the heavy cream on top.
You really should garnish it with cilantro, but I forgot.
Oh, and I may or may not have thrown in a little creme fraiche as I was pureeing it. So bad, I know, but oh so very tasty.
If the soup is too thick for your taste, it can easily be thinned with a little more chicken stock.
Stirring in a little milk or half and half would definitely make it a little richer.
Some leftover roast or rotisserie chicken would be delightful in this soup.