Roasted Corn Soup with Jalapeno
Source of Recipe
Unknown
List of Ingredients
- 1 medium onion, finely diced
- 1 shallot, finely diced
- 2 cloves garlic, finely minced
- 1 jalapeno, seeded and chopped
- 2 cups chicken stock
- 1 Tbsp flour
- 1/2 tsp dried basil (or 1 tsp chopped fresh basil)
- 2 Tbsp olive oil
- 4 ears fresh corn
- 1 cup heavy cream (or sour cream)
- Salt and pepper
- Garnishes: sour cream, jalapeno slices, and chives
Instructions
- Husk and wash the corn ears. Dry the corn and rub with a little olive oil. Place on a pan in the oven at 350 degrees and roast for 30 minutes. Remove the corn from the oven and rub the ears with a little salt and sugar. Put the corn back into the oven for another 10 minutes. Remove and allow to cool. When the ears are cool enough to handle, cut the kernels off the cob with a sharp knife and save the corn in one dish and the cobs in a pile by themselves.
- Place the 2 cups of chicken stock in a pan. Put the corn cobs in the pan with the chicken stock and bring to a boil. Simmer the cobs and stock together for about one hour. (The cobs have a lot of flavor in them.) Remove and discard the cobs; they have given their all at this point. Save the stock and keep it warm.
- Heat a 2- to 3-quart pot over medium heat. Add the one tablespoon of olive oil. Add the onion, shallot, garlic, and jalapeno to the pan and, stirring occasionally, heat for about 10 minutes. Reduce the heat if necessary to keep from burning. Add the hot stock to the pot, bring to a simmer, and let simmer for about 10 minutes.
- Place the contents of the pot and two-thirds of the corn in a food processor and process until most of the chunks are gone. Return to the pot and add the rest of the corn and the cream. Stir and taste. Add any salt and pepper needed at this time. This will be fairly thick, almost like a porridge.
Serve with a dollop of sour cream on top and garnish with a slice of jalapeno and a sprinkle of chives.
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