Re-Post of Recipe: Roasted Poblano Chile and Corn Soup (veg*n)

[Guest guest]

Here's a soup that was kindly posted in December of 2004. The joy of chiles is

that they

warm you up in winter, cool you down in summer, and keep you happy all year

long. I

thought that this soup, which can be adjusted to be either lacto-vegetarian or

vegan

(directions in the recipe), was a lovely example of a delicious and healthful

soup for all

seasons.

 

Best, Pat

----

ROASTED POBLANO CHILE AND CORN SOUP (VEGAN OR LACTO-VEGETARIAN)

 

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.

 

From Mike (foofish)