Corn And Roasted Poblano Soup Recipe
Servings: 6
Ingredients
- 2 quart Lowfat milk
- 2 Tbsp. Cumin seeds
- 2 x Bay leaves
- 1 sprg Fresh rosemary (or possibly 1/2 tsp. dry rosemary)
- 1/4 c. Extra virgin olive oil (or possibly 4 Tbsp. unsalted butter)
- 2 lrg Onions diced
- 2 tsp Salt
- 4 x to 6 Garlic cloves chopped
- 2 tsp Grnd cumin
- 8 c. Fresh or possibly canned corn kernels
- 6 x Poblano chiles roasted, peeled, seeded and diced
- 1 bn Chives sliced thin diagonal
Directions
- Combine the lowfat milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Don't boil.) Remove from the heat and let sit 20 min to infuse.
- Heat the extra virgin olive oil or possibly butter in a large saucepan or possibly stockpot over medium heat. Cook the onions with the salt till golden brown-brown, 15 to 20 min. Add in the garlic and grnd cumin and cook, stirring frequently, 5 min. Then stir in the corn kernels and diced chiles and continue cooking over low heat 5 more min.
- Using your finest strainer, strain the infused herbal lowfat milk into the corn and chile mix. Bring to a very slow simmer over low heat. Gently simmer 15 min.
- Pour one third of the soup into a food processor or possibly blender and puree. Stir back into the soup pot. Serve warm with the chives as garnish.
- This recipe yields 6 to 8 servings.
- Comments: Fresh chiles and bell peppers can be roasted over a gas flame or possibly on a tray under the broiler. Keep turning so the skin is proportionately charred, without burning and drying out the flesh. Transfer the charred peppers to a plastic bag, tie the top closed and let steam till cold to the touch, about 15 min. (If you are rushed, you can place the bag in a bowl of iced water to speedthings up.) The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Don't peel the pepper under running water since which will wash away flavorful juices. Once peeled, cut away stems, seeds and veins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 506g | |
| Recipe makes 6 servings | |
| Calories 365 | |
| Calories from Fat 121 | 33% |
| Total Fat 13.83g | 17% |
| Saturated Fat 3.54g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 931mg | 39% |
| Potassium 966mg | 28% |
| Total Carbs 50.36g | 13% |
| Dietary Fiber 4.7g | 16% |
| Sugars 23.47g | 16% |
| Protein 15.95g | 26% |
