Joan Munson’s Sweet White Corn Soup with Poblano Puree
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Serves
4
INGREDIENTS
1 poblano pepper
2 1/2 cups plus 2 tablespoons low-sodium chicken broth
2 tablespoons unsalted butter
1 small onion, chopped
5 cups fresh white corn kernels (from about 10 ears)
kosher salt and black pepper
1/4 cup heavy cream
cilantro leaves, for serving
DIRECTIONS
Heat broiler. On a broilerproof baking sheet, broil the pepper, turning occasionally, until charred, 8 to 12 minutes. Wrap in a paper towel; let cool for 10 minutes. Use the paper towel to slide off the skin. Remove the seeds.
In a blender, puree the pepper with 2 tablespoons of the chicken broth; transfer to a bowl. Rinse out the blender.
Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until tender (do not let it brown), 8 to 10 minutes.
Add the corn, the remaining 2½ cups of chicken broth, ¾ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer until the corn is tender, 10 to 15 minutes.
In the blender, working in batches, puree the soup until smooth, adjusting the consistency with water as necessary. (Alternatively, use a handheld immersion blender in the pot.)
Serve the soup with a drizzle of the cream and the poblano puree; sprinkle with the cilantro.
Recipe by Joan Munson, from realsimple.com