CORN AND ROASTED POBLANO SOUP

Corn and Roasted Poblano Soup image

Provided by Food Network

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 quarts milk
2 tablespoons cumin seeds
2 bay leaves
Sprig of fresh rosemary or 1/2 teaspoon dried
1/4 cup olive oil or 4 tablespoons unsalted butter
2 large onions, diced
2 teaspoons salt
4 to 6 garlic cloves, minced
2 teaspoons ground cumin
8 cups fresh or canned corn kernels
6 poblano chilies, roasted, peeled, seeded and diced (see Note)
1 bunch chives, thinly sliced on the diagonal, for garnish

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.