Corn Soup with Poblano Chile Cream

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Corn Soup with Poblano Chile Cream

Originally featured in: Natural Health April 2002

 

Poblano Cream

4 medium poblano chiles (about 12 ounces)

3 ounces silken tofu

Salt

 

Corn Soup

2 tablespoons extra-virgin

olive oil

3 large shallots, minced (about 1/2 cup)

2 tablespoons flour (gluten free if necessary such as garbanzo flour or corn

starch)

4 cups vegetable broth

3 1/2 cups frozen corn kernels, coarsely ground in

food processor

Salt

 

1. For poblano cream: Preheat the broiler. Place

chiles on baking sheet and roast a few inches from

broiler, turning several times, until skins are

charred, about 8 minutes. Place chiles in bowl and

cover with plastic wrap. Set chiles aside until cool

enough to handle, about 10 minutes. Peel and seed

chiles. Place chiles in blender with tofu and salt to

taste. Process, scraping down sides as necessary,

until smooth. (Add water, 1 teaspoon at a time, if

mixture seems dry and won't puréee.) Scrape the

poblano cream into a small bowl and adjust seasonings.

 

 

2. For soup: Heat oil in large saucepan over medium

heat. Add shallots and sauté until softened, about 2

minutes. Stir in flour and cook, stirring constantly,

for 2 minutes. Slowly stir in broth, making sure flour

dissolves. Add corn and salt to taste. Bring to a

boil, reduce heat, and simmer until corn is tender and

soup thickens, about 5 minutes. Adjust seasonings.

 

3. To serve: Ladle soup into individual bowls. Spoon a

generous dollop of poblano cream into each bowl and

serve immediately.