Jump Up--Roasted Corn Soup with Chipotles

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Roasted Corn Soup with Chipotles

 

Recipe By :Jump Up and Kiss Me, pg 67

Serving Size : 4 Preparation Time :0:00

Categories : " Sent " Jump Up And Kiss Me

 

 

Amount Measure Ingredient -- Preparation Method

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1 head roasted garlic

1 1/2 cups corn kernels (fresh or frozen) -- thawed if frozen

1 tablespoon olive or vegetable oil

1 yellow onion -- finely diced

1 teaspoon salt

1/4 teaspoon ground cayenne pepper

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

2 cups milk

1 pint heavy cream

2 tablespoons pureed canned chipotle chiles in adobo

chopped scallions for garnish -- (optional)

 

Squeeze out the cloves of roasted garlic, chop, and set aside.

 

Turn the oven to broil. Spread the corn in a single layer on a baking sheet and

place under the broiler shaking the sheet every few minutes until the kernels

are caramel colored all over. Remove from broiler.

 

In a heavy stockpot, heat the oil and saute the onion and garlic until the onion

is transparent. Add the salt, spices, and corn, and then add the milk.

Carefully bring to a boil, reduce heat, and stir in the cream. Simmer for 15

minutes. With a slotted spoon, remove the corn and onion and transfer them to a

blender or food processor. Puree with a little of the milk-cream mixture, then

return to the stockpot. Add the chipotles, simmer another 10 minutes, and

serve. Garnish with scallions if desired.

 

 

 

 

 

 

 

 

 

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Per Serving (excluding unknown items): 496 Calories; 48g Fat (85.6% calories

from fat); 7g Protein; 11g Carbohydrate; 1g Dietary Fiber; 180mg Cholesterol;

639mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Non-Fat

Milk; 9 1/2 Fat.

 

NOTES : If you can't find canned chipotles, soak dried chipotles in hot water

for about 15 minutes (until soft), remove the stems, and puree in a food

processor. If you leave in the seeds, you'll have a scorcher of a soup.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0