Saturday, April 30, 2011

Fire-Roasted Corn & Poblano Soup


Aah, spring showers are here, and I've got just the thing to keep you warm and toasty on a rainy spring day.  This soup is perfect for the transition from winter to spring because it's light and healthy, yet filling, and has a TON of good, smoky flavor built in that is sure to satisfy!

This soup is vegetarian, but I make it often and have enjoyed including a shredded, seared chicken breast or two.  You could also pump up the flavor by rendering some chopped bacon, and cooking the veggies in the bacon fat as the base to the soup.  YUM.  You could use the bacon as garnish, or keep it right in the soup.

I'm sure you are going to love this recipe. Many of my friends have tried this at my house- please post your comments!  What have you added to this soup to make it yours? 

Here we go!

Fire-Roasted Corn & Poblano Soup

Ingredients

3 Poblano Chilies
1 Red Onion, medium dice
2c Black Beans, preferably cooked from scratch, but canned are ok
3 Cloves Garlic, chopped
1c Edamame
1 Can (14.5oz) Fire Roasted Tomatoes
6 Ears of Fresh Corn (stripped from cob), or 20 oz Frozen Corn, thawed
1 Fresno Chili or Jalapeno, finely chopped, add more if you like it hotter
4c Vegetable or Chicken Broth
1 Bunch Cilantro, some whole for garnish, rest chopped roughly
1 Avocado, diced
1 Lime, halved
1 Bag Tortilla Chips, or toast your own tortillas in the oven
1/2c Sour Cream
2 TB Vegetable Oil
2 tsp Cumin, split
1 tsp Ancho Chile Powder
1/2 tsp Garlic Powder
1 tsp + Kosher Salt to taste
Fresh Ground Black Pepper


*Don't forget your mise en place! - and that includes a group of tasters for your soup!


Procedure
1. Toss tortilla chips in a ziplock bag with 1 tsp salt, 1 tsp cumin, garlic powder, chile powder, and a little bit of black pepper.   Set aside.  Squeze lime over avocados, toss gently with chopped cilantro.

2. Broil Poblanos and Fresno Chilis or Jalapenos until blackened on all sides.  Immediately place into a bowl and cover with saran wrap to steam.  When cool, peel, seed and chop. 
3. Heat your biggest, flat-bottomed skillet.  DO NOT use a teflon pan- you won't be able to char.  Add corn, a few handfuls at a time, and let char.  Scrape them up and let them blacken a bit on the other side.  Scrape them into a bowl and set aside.  Continue in batches.

4. In a large, deep pot or dutch oven, heat oil over med-high heat.  Add the red onion and garlic, season with salt and pepper and cook until onion has softened, about 5 minutes.  Add the cumin.  Stir in the broth, tomatoes, poblanos, chilies, corn, edamame and beans.  Warm through.

5.  To serve, pour soup into bowl; garnish with a dollop of sour cream, avocado/cilantro, and a few seasoned tortilla chips.  Enjoy!


*Tip: If you are making this soup to bring to work-- put your sour cream and spoonful of avocado/cilantro into a snack sized ziplock.  Also put your tortilla chips into a ziplock.   Heat your soup, then top with garnishes!    Pretty and delicious!



Here's a little sneak peek for next time....

 Bacon, Mushroom and Thyme Hash with Poached Eggs 
  


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