SOUTHWEST CORN SOUP

SOUTHWEST CORN SOUP image

Yield 4-6

Number Of Ingredients 12

1 roasted bulb of garlic
2 large roasted/chopped Red pepper
2 jalapenos coursely chopped
1 bunch of cilantro
2-3 large lemons
1 pound of small yellow/red potatoes
6-8 cups of vegetable broth (boullion works best)
1 pint of heavy cream
Cumin
Salt/Pepper
1 large white onion
12 oz frozen corn

Steps:

Step 1: In mini-blender, blend roasted garlic, red pepper, juice of one lime. Step 2: Chop jalapeno, onion, not too small, big enough chunks for a hearty soup. Saute both on medium-high heat until onion is clear. Put potatoes in a soup pot big enough for at least six cups of water, simmer on low heat with boullion, cumin, salt/pepper. Step 3: When onions/jalapeno are done, put in with potatoes. Bring to a boil until potatoes are half done. Put in other ingredients(blended ingredients/corn/heavy cream). Turn to medium heat to simmer. This next part is the most tedious but important part of the recipe. Step 4: While soup is simmering, add lime/cumin for desired taste. Usually I stand over the soup for about 10 min, and slowly add lime/cumin. The final taste should be tangy, with a hit of spicyness. The lime brings all of the flavors together. When the desired taste is achieved, toss in cilantro, this too is depended on preference. The cilantro also contributes in bringing the flavors together. Sometimes, I even add more lime to the soup after the cilantro. Step 5: Serve hot, with a side of lime wedge and cilantro.