Corn Soup With Roasted Poblano Chiles
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | California | California, Corn, Luncheon, Mexican and, Vegetables | 4 | Servings |
INGREDIENTS
| 6 | Ears corn | |
| 1/4 | c | Butter |
| Salt and pepper | ||
| 3 | c | Water |
| 1/2 | c | Whipping cream |
| 2 | Roasted poblano chiles | |
| peeled and minced |
INSTRUCTIONS
With sharp knife, remove corn kernels from cobs. Melt butter in heavy-bottomed pot. Add corn and season to taste with salt and pepper. Toss corn in butter over medium heat. After a few minutes, add water and cook over low heat, stirring occasionally so corn does not stick to bottom. After 15 minutes, remove from heat and cool slightly. Pour into blender and blend until smooth. Press through medium-fine sieve to smooth texture. Add cream to correct consistency. Adjust seasonings to taste. Heat until just hot. Garnish with poblano chiles. Makes 4 servings. Cooks Note: "There's an incredible smoky taste in this soup from the roasted poblano chiles. It comes from Alice Waters' "Chez Panisse Menu Cookbook" (Random House: 1982), and it was one of the favorites with the tasters in The Times Test Kitchen". From article "Corn, The American Grain," Los Angeles Times, Food Section, July 1, 1993. Formatted to MasterCook by TSL on 6/26/96. Posted to Lu 2/98. Recipe by: Alice Waters, Chez Panisse Menu Cookbook, 1982 Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb 16, 1998
A Message from our Provider:
“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 235
Calories From Fat: 198
Total Fat: 22.5g
Cholesterol: 71.3mg
Sodium: 18.9mg
Potassium: 27.7mg
Carbohydrates: 8.1g
Fiber: <1g
Sugar: <1g
Protein: <1g