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Categories:
unsalted butter onion garlic ground coriander seeds ground cumin seeds pepper tomatoes potatoes red bell pepper coarse salt freshly ground black pepper vegetable stock corn milk manchego cheese
Viewed: 25 - Published at: 7 years agoIngredients
- 3 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 teaspoon ground coriander seeds
- 1 teaspoon ground cumin seeds
- 1 jalapeno pepper, minced
- 2 medium tomatoes, seeded and diced
- 2 medium potatoes, diced
- 1 red bell pepper, cored, seeded and diced
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups vegetable stock
- 5 ears of corn, husked and kernels removed
- 1 cup milk
- 1/2 cup grated Manchego cheese
Method
- Melt the butter in a large stockpot over moderate heat.
- Saute the onions until soft, about 10 minutes.
- Add the garlic, coriander, cumin and jalapeno pepper and sautJ another 2 minutes to release the aromas.
- Add the chopped tomatoes and cook until they are juicy.
- Add the potatoes, bell pepper, salt and pepper, and stock.
- Cover and simmer until the potatoes are tender, about 10 minutes.
- Add the corn and heat through another 2 minutes.
- In a blender, puree half of the soup with the milk and cheese.
- Stir the puree back into the soup pot.
- Adjust seasoning.
- Heat slowly until soup is warmed through and serve.
