Tonights Dinner - x/p to Chile-Heads

[Guest guest]

This was tonights dinner. Just soup but a really good soup. Adapted from

Red Hot Peppers by Jean Andrews. I changed it quite a bit but I didn't

like the recipe as it was. I added some southwestern touches to it that

weren't in the recipe too. I think my version is quite good. I'll be

making it again.

 

This recipe is lacto. I have not tried substituting other foods for the

milk and sour cream. And it is really low fat if you use fat free sour

cream, skim milk and omit the fried tortilla strips.

 

* Exported from MasterCook *

 

Grilled Corn Soup w/Southwestern Creams

 

Recipe By : Adapted from Red Hot Peppers by Jean Andrews

Serving Size : 8 Preparation Time :0:00

Categories : Chiles Corn

Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ears corn on the cob -- partially husked OR

2 11 oz cans kernel corn (no salt) -- OR

1 pkg frozen corn kernels -- thawed

3 cups vegetable stock -- or canned broth

1/2 cup carrots -- chopped

1/2 cup celery -- chopped

1/2 cup onion -- chopped

2 cloves roasted garlic -- squeezed from skins

1 serrano chile -- seeded & chopped

1 1/2 ancho chiles -- cut in half & seeded

4 1/2 tbsp milk

3 tbsp fat free sour cream or plain yogurt

Garnishes:

2 corn tortillas -- cut in strips

Vegetable Oil -- for frying

coarse salt -- for sprinkling

ground ancho chile pepper -- for sprinkling

(opt)

 

Open cans of corn and drain well. When drained, dry with paper towels.

If using frozen, thaw and dry with paper towels. Set aside.

 

Heat a cast-iron pan over medium-high heat. When hot, add corn kernels.

Toast until lightly charred. Place chicken stock, carrots, celery,

onion, garlic, and serrano chile in a saucepan. Bring to a boil, then

let simmer over medium-low heat for 5 minutes. Add the charred kernels

to the stock and let simmer 10 minutes. Plug in a hand blender ( or pour

all ingredients into blender) and whiz until pureed, leaving a few

pieces so it is a bit chunky. If using blender, puree in blender on

highest number until completely smooth. Pour back into saucepan. Add the

ancho cream, garnish with fried corn tortillas and serve.

 

To make ancho cream: Place the ancho in a preheated 400°F oven for 45

seconds. Remove and place in a mixing bowl. Add warm water to cover and

let stand 10 minutes. When the ancho has softened, remove from the water

and place in a blender with the milk. Process until smooth. Pass the

mixture through a fine strainer. Whisk in the sour cream.

 

To make fried corn tortilla strips: Heat vegetable oil in a 2 qt

saucepan and heat until 375°F. When it reaches temperature, place corn

tortilla strips in oil, a few at a time, so not to lower temperature.

Fry until golden. Drain on paper towels. While still hot, sprinkle with

coarse salt and some ground ancho chile (optional).

 

To plate: Ladle soup into serving bowls, put another dollop of fat free

sour cream or ancho cream on top. Place tortilla strips on top, towering

as high as you can. You can also serve with some bread to clean the bowl

with, if you like. Isn't as authentic as the tortilla strips, but it

cleans the bowl well so you get all the soup.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Original recipe from Red Hot Pepper by Jean Andrews, p. 120-121.

Published by Macmillan General Reference, A Simon & Schuster Macmillan

Company, 1633 Broadway, NYC 10019-6785, Copyright 1993 by Jean Andrews,

ISBN # 0-02-502251-2

 

RisaG