CORN AND POBLANO SOUP (SOPA DE POBLANO Y MAIZ )

CORN AND POBLANO SOUP (SOPA DE POBLANO Y MAIZ ) image

Yield 4 first-course servings

Number Of Ingredients 8

6-8 ears of fresh corn kernals (should yield about 2 cups)or 2 cups, good-quality, frozen sweet corn kernals
4 poblanos, roasted, skin and seeds removed and roughly chopped
1 large onion, diced
1/3 cup plus 1 tablespoon finely chopped cilantro (tablespoon reserved for garnish)
1 tablespoon unsalted butter
2 cups vegetable stock
2 cups whole milk, half-and-half or a combination of both
1/4 cup heavy cream (optional)

Steps:

Combine corn kernals, milk/half-and-half and stock in a 4-quart sauce pan or soup pot. Set over medium-low heat for 30 minutes, stirring occasionally. Meanwhile, heat butter in a large skillet over medium heat. When the butter has stopped bubbling, add onions and sweat until soft and transluscent. Add poblanos, cilantro and salt and pepper to taste. Remove from heat. Add onion and poblano mixture to corn mixture and continue to heat for about 15 minutes. Remove soup from heat and carefully puree soup in a blender until very smooth(use caution when blending hot liquids; puree in a few small batches). Press mixture through a fine-mesh sieve, discarding solids. Return pureed and strained soup to the sauce pan. Add heavy cream and warm over medium heat until soup is hot. Taste and adjust seasonings -- adding more salt or pepper, if needed Garnish each bowl with some of the reserved cilantro.