Guest guest Posted December 12, 2004 Report Share Posted December 12, 2004 3 T vegetable oil 6 poblano chiles 4 ears of corn, in husks 1 lg onion, chopped 3 med carrots, chopped 4 cloves garlic, chopped 1 qt vegetable stock 1/2 qt heavy cream (or blended soft tofu + a bit of soymilk, or leave it out, or add a large potato chopped up) Rub chiles with some of the oil and place on a baking sheet. Place ears of corn on baking sheet. Roast chiles & corn at 450* for 15 minutes. Remove, allow to cool, peel chiles. Shuck corn & cut off cob. Put carrots, onions, & garlic into a very hot saute pan until slightly charred, transfer to a soup pot. Add chiles & corn and cover with stock (add potato now if using it). Bring to a boil, then reduce to a simmer. Simmer until vegetables are tender. Puree soup, either using an immersion blender or in batches in a bar blender. Once soup is pureed, add cream or tofu and return to stove. Simmer until reduced slightly and at desired thickness. Season to taste with salt & pepper. Quote Link to comment Share on other sites More sharing options...
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