Title: Corn and Roasted Poblano Soup
Categories: None
Yield: 1 Servings

2 qt Milk
2 tb Cumin seeds
2 Bay leaves
Sprig of fresh rosemary or
-1/2 teaspoon dried
1/4 c Olive oil or 4 tablespoons
-unsalted butter
2 lg Onions; diced
2 ts Salt
4 Garlic cloves; minced, (up
-to 6)
2 ts Ground cumin
8 c Fresh or canned corn kernels
6 Poblano chiles; roasted,
-peeled, seeded and diced,
-(see Note)
1 bn Chives; thinly sliced on the
-diagonal, for garnish

TOO HOT TAMALES SHOW #TH6173

Combine the milk, cumin seeds, bay leaves and rosemary in a medium
saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.)
Remove from the heat and let sit 20 minutes to infuse.

Heat the olive oil or butter in a large saucepan or stockpot over medium
heat. Cook the onions with the salt until golden brown, 15 to 20 minutes.
Add the garlic and ground cumin and cook, stirring frequently, 5 minutes.
Then stir in the corn kernels and diced chiles and continue cooking over
low heat 5 more minutes.

Using your finest strainer, strain the infused herbal milk into the corn
and chile mixture. Bring to a very slow simmer over low heat. Gently simmer
15 minutes.

Pour one third of the soup into a food processor or blender and puree. Stir
back into the soup pot. Serve hot with the chives as garnish.

Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a
tray under the broiler. Keep turning so the skin is evenly charred, without
burning and drying out the flesh. Transfer the charred peppers to a plastic
bag, tie the top closed and let steam until cool to the touch, about 15
minutes. (If you are rushed, you can place the bag in a bowl of iced water
to speed things up.) The best way to peel is just to pull off the charred
skin by hand and then dip the peppers briefly in water to remove any
blackened bits. Do not peel the pepper under running water since that will
wash away flavorful juices. Once peeled, cut away stems, seeds and veins.

Yield: 6 to 8 servings

Posted to recipelu-digest by molony on Feb 24, 1998