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Corn and Roasted Poblano Soup Recipe

Corn and Roasted Poblano Soup Recipe

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Ingredients:

Serving

2 quarts milk
2 tbsp cumin seeds
2 bay leaves
sprig of fresh rosemary or 1/2 tsp dried
1/4 cup olive oil or 4 tbsp unsalted butter
2 large onions, diced
2 tsp salt
4 to 6 garlic cloves, minced
2 tsp 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

Directions:

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.
Note: Fresh chilies 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	405.78 Kcal (1699 kJ)
Calories from fat	109.47 Kcal
		% Daily Value*
Total Fat	12.16g	19%
Cholesterol	6.53mg	2%
Sodium	1625.76mg	68%
Potassium	1070.69mg	23%
Total Carbs	64.66g	22%
Sugars	22.79g	91%
Dietary Fiber	5.79g	23%
Protein	17.54g	35%
Vitamin C	24.4mg	41%
Iron	4.1mg	23%
Calcium	453.7mg	45%

Amount Per 100 g
Calories	66.25 Kcal (277 kJ)
Calories from fat	17.87 Kcal
		% Daily Value*
Total Fat	1.99g	19%
Cholesterol	1.07mg	2%
Sodium	265.42mg	68%
Potassium	174.8mg	23%
Total Carbs	10.56g	22%
Sugars	3.72g	91%
Dietary Fiber	0.94g	23%
Protein	2.86g	35%
Vitamin C	4mg	41%
Iron	0.7mg	23%
Calcium	74.1mg	45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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