We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Corn And Roasted Poblano Soup

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains			1	Servings

INGREDIENTS

2	qt	Milk
2	T	Cumin seeds
2		Bay leaves
		Sprig of fresh rosemary or
		1/2 teaspoon dried
1/4	c	Olive oil or 4 tablespoons
		unsalted butter
2		Onions, diced
2	t	Salt
4		Garlic cloves, minced up
		to 6
2	t	Ground cumin
8	c	Fresh or canned corn kernels
6		Poblano chiles, roasted
		peeled seeded and diced
		see Note
1		Chives, thinly sliced on the
		diagonal for garnish

INSTRUCTIONS

TOO HOT TAMALES SHOW #TH6173  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 chiles  and continue cooking over low heat 5 more minutes.  Using
your finest strainer, strain the infused herbal milk into the  corn and
chile 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.  Note: Fresh chiles and bell peppers can be roasted
over a gas flame  or on a tray under the broiler. Keep turning so the
skin is evenly  charred, without burning and drying out the flesh.
Transfer the  charred peppers to a plastic bag, tie the top closed and
let steam  until cool to the touch, about 15 minutes. (If you are
rushed, you  can place the bag in a bowl of iced water to speed things
up.) The  best way to peel is just to pull off the charred skin by hand
and  then dip the peppers briefly in water to remove any blackened
bits.  Do not peel the pepper under running water since that will wash
away  flavorful juices. Once peeled, cut away stems, seeds and veins.
Yield: 6 to 8 servings  Posted to recipelu-digest by molony
<molony@scsn.net> on Feb 24, 1998

A Message from our Provider:

“Find God and you find everything”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3518 Calories From Fat: 1737 Total Fat: 197.9g Cholesterol: 400.2mg Sodium: 8859mg Potassium: 6659.7mg Carbohydrates: 381.5g Fiber: 39.8g Sugar: 152.6g Protein: 106.2g