Fresh Corn Soup with Roasted Corn/Avocado Salsa
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
Ingredients for the salsa:
3 ears fresh corn, kernels removed
1 tablespoon olive oil
sea salt and freshly ground black pepper
1 tablespoon finely chopped red onion
2 tablespoons fresh cilantro, finely chopped
1 lime, finely grated zest and juice
1 jalapeño, stemmed and seeded, finely chopped
1 avocado, pitted and chopped
Ingredients for the soup:
5 ears fresh corn, kernels removed
2 tablespoons olive oil
2 cloves garlic, crushed
½ sweet yellow onion, chopped
1 jalapeño, stemmed and chopped or 2 tablespoons finely chopped red pepper
1-2 teaspoons sea salt, to taste
1 ½ cups chicken broth
½ cup coconut milk (I love the Light Coconut Milk from Trader Joe’s)
cilantro sprigs, to garnish
Instructions:
For the roasted corn salsa, preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.
Put the corn kernels on the baking sheet and toss with the oil, 1/4 teaspoon salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 18-20 minutes, until it begins to turn golden brown. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.
Prepare the corn for the soup by placing the kernels in a blender.
Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeño. Season with sea salt and pepper and sauté until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, add just a bit of the chicken broth, if needed.)
Pour the corn puree into a medium size sauce and bring to a simmer. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the chicken broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 10 minutes. Add coconut milk and cook for another 2 minutes.
Finish the salsa by combining the roasted corn, red onion, cilantro, lime zest and juice, and jalapeño (or red pepper) in a medium size bowl. Gently stir in the avocado. Season with sea salt and pepper, to taste.
Ladle the soup into soup bowls. Place a generous spoonful of the salsa in the center of each bowl. Garnish with a small sprig of cilantro placed in the center of each.
From thecafesucrefarine.blogspot.com