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Prep Time: 7 Minutes Cook Time: 13 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Heidi Rabel, author of The What To Fix For Dinner Coobook also teaches. I had the pleasure of attending a day-long soup class hosted by my husband's Aunt. Heidi is very involved with the YWCA and a portion of the proceeds from the sale of her book are donated to the YWCA of Seattle-King County emergency shelter program. She teaches the women in the shelter what they need to know in order to cook and feed their families affordable nutritious meals. I think you'll like this recipe! Ingredients:
2 cups fresh or frozen corn kernels |
lime, juice and zest of |
2 tablespoons corn oil |
1 large yellow onion, peeled and minced |
1 quart chicken stock, preferrably homemade (i've even seen homemade stock in a select few grocery stores) |
2 cups peeled diced russet potatoes |
1 teaspoon ground red chili powder |
1/2 teaspoon crushed red pepper flakes |
1 teaspoon ground cumin |
1 anaheim chili, stem and pith removed,seeded and chopped |
1 cup heavy cream |
1/2 cup chopped fresh cilantro, plus |
5 sprigs cilantro, tops for garnish |
1/2 teaspoon kosher salt |
garnish with drained salsa, if desired |
Directions:
1. In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon; set aside.
2. In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened.
3. Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil.
4. Turn heat down to medium low, cover, and cook until potatoes are very soft.
5. Add corn and cream, and continue to cook, uncovered, until soup thickens.
6. Add cilantro and simmer a few more minutes.
7. Taste and correct seasoning with salt if necessary.
8. To serve, ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.
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