6 Large ears sweet corn
1 tsp Corn oil
2 Onions, cut in medium dice
2 Cloves garlic, chopped
1 1/2 Poblano peppers, seeded and diced
2 Serrano peppers, seeded and chopped
3 cup Chicken stock
2 cup Heavy cream
Salt, to taste
1 tbsp Lime juice, approximately
1 small Baking potato, peeled and diced
1/2 cup Jicama, peeled and diced
1/4 Red bell pepper, seeded and diced
1/4 Yellow bell pepper, seeded and diced
1 tbsp Fresh cilantro, finely chopped
|
|
Shuck corn, remove silk, and cut kernels from cob. Set aside 3/4 cup. :
Heat oil in a heavy saucepan over medium heat. Stir in reamining corn kernels and onions. Saute for about 10 minutes or until onions are soft and juices have cooked down. *Do not brown.* :
Add garlic, 1 chopped poblano, 1 chopped serrano chili, and chicken stock. Bring to a boil, stirring frequently. Reduce heat and simmer for 20 minutes. :
Stir in cream. Return soup to a simmer and cook for about 5 minutes for intil slightly reduced. :
Remove from heat. Pour soup into a blender and blend until very smooth. Season to taste with salt and lilme juice. Set aside and keep warm. :
Fill a large pot three-quarters full with water. Bring to a boil. Season lightly with salt. :
Add potato and cook for 2 minutes. Add reserved 3/4 cup corn kernels and cook for 2 minutes. Add jicama, bell peppers, and remaining diced poblano and serrano chilies; cook for 2 minutes. :
Drain vegetables and immediately fold into warm soup. Pour equal portions into six warm soup bowls. Sprinkle an equal amount of chopped cilantro on each and serve immediately. :
The entire soup may be made up to one day in advance.
Reheat, but *do not cook,* just before serving. |
|
