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Categories:
garlic vegetable oil coriander seeds cumin seeds sweet onions peanut jalapeno chili poblano chilies corn chicken broth heavy cream coriander sprigs lime juice red bell pepper coriander sprigs
Viewed: 69 - Published at: 8 years agoIngredients
- 3 large garlic cloves, unpeeled
- vegetable oil for coating garlic
- 1/4 teaspoon coriander seeds
- 1/4 teaspoon cumin seeds
- 3 medium sweet onions such as Vidalia, Walla Walla, or Maui
- 2 tablespoons plus 1 teaspoon peanut or vegetable oil
- 1/2 fresh jalapeno chili
- 2 fresh poblano chilies,roasted and peeled
- 3 ears corn
- 6 cups chicken broth
- 1 cup heavy cream
- 12 long fresh coriander sprigs
- 2 to 3 tablespoons fresh lime juice, or to taste
- 1 red bell pepper,roasted and peeled
- Garnish: 8 short fresh coriander sprigs
Method
- Preheat oven to 350F.
- Coat garlic lightly with vegetable oil and wrap in foil.
- Bake garlic 30 minutes, or until soft.
- In a dry small heavy skillet toast coriander and cumin seeds over moderately high heat, stirring, until fragrant and several shades darker.
- In an electric coffee/spice grinder grind seeds to powder.
- Chop onions and in a 6-quart heavy kettle cook in 2 tablespoons oil over moderate heat, stirring, until softened.
- Reserve about one third onions in a small bowl.
- Wearing rubber gloves, slice jalapeno and chop roasted poblanos (abut 1 cup).
- Remove kernels from ears of corn (about 2 cups), reserving cobs.
- To onions in kettle add jalapeno and 1 cup corn kernels and cook over moderate heat, stirring, 2 minutes.
- Add ground spices, 1/2 cup poblanos, and salt and pepper to taste and cook, stirring, 2 minutes.
- Cut reserved corn cobs into thirds and add with broth to corn mixture.
- Simmer soup, uncovered, 30 minutes.
- In a small heavy skillet saute remaining kernels in remaining teaspoon oil over moderately high heat, stirring, just until tender.
- Discard corn cobs from soup.
- Squeeze garlic pulp from skins and stir with cream into soup.
- Pour soup through a sieve into a bowl and in a blender puree solids with just enough liquid to make smooth.
- Tie long coriander sprigs in a bunch with kitchen string.
- Transfer puree and remaining liquid to kettle with tied coriander and lime juice and cook over moderate heat, stirring occasionally, just until heated through.
- Chop roasted bell pepper.
- To soup add bell pepper, remaining poblanos, reserved onions, and sauteed corn and cook over moderate heat, stirring, until heated through.
- Discard tied coriander.
- Serve soup garnished with coriander.
