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Corn Soup with Poblano Chile Cream




Source of Recipe


Natural Health April 2002


List of Ingredients




Poblano Cream
4 medium poblano chiles (about 12 ounces)
3 ounces silken tofu
Salt

Corn Soup
2 tablespoons extra-virgin
olive oil
3 large shallots, minced (about 1/2 cup)
2 tablespoons flour (gluten free if necessary such as garbanzo flour or corn starch)
4 cups vegetable broth
3 1/2 cups frozen corn kernels, coarsely ground in
food processor
Salt

Recipe



1. For poblano cream: Preheat the broiler. Place
chiles on baking sheet and roast a few inches from
broiler, turning several times, until skins are
charred, about 8 minutes. Place chiles in bowl and
cover with plastic wrap. Set chiles aside until cool
enough to handle, about 10 minutes. Peel and seed
chiles. Place chiles in blender with tofu and salt to
taste. Process, scraping down sides as necessary,
until smooth. (Add water, 1 teaspoon at a time, if
mixture seems dry and won't puréee.) Scrape the
poblano cream into a small bowl and adjust seasonings.


2. For soup: Heat oil in large saucepan over medium
heat. Add shallots and sauté until softened, about 2
minutes. Stir in flour and cook, stirring constantly,
for 2 minutes. Slowly stir in broth, making sure flour
dissolves. Add corn and salt to taste. Bring to a
boil, reduce heat, and simmer until corn is tender and
soup thickens, about 5 minutes. Adjust seasonings.

3. To serve: Ladle soup into individual bowls. Spoon a
generous dollop of poblano cream into each bowl and
serve immediately.