Corn Soup with Roasted Poblano Chiles
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Yield: 4 Ready in 1 hours
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Corn Soup with Roasted Poblano Chiles Preparation
With sharp knife, remove corn kernels from cobs. Melt butter in heavy-bottomed pot. Add corn and season to taste with salt and pepper. Toss corn in butter over medium heat. After a few minutes, add water and cook over low heat, stirring occasionally so corn does not stick to bottom. After 15 minutes, remove from heat and cool slightly. Pour into blender and blend until smooth. Press through medium-fine sieve to smooth texture. Add cream to correct consistency. Adjust seasonings to taste. Heat until just hot. Garnish with poblano chiles. Makes 4 servings. Cooks Note: "Theres an incredible smoky taste in this soup from the roasted poblano chiles. It comes from Alice Waters "Chez Panisse Menu Cookbook" (Random House: 1982), and it was one of the favorites with the tasters in The Times Test Kitchen". From article "Corn, The American Grain," Los Angeles Times, Food Section, July 1, 1993. Formatted to MasterCook by TSL on 6/26/96. Posted to Lu 2/98. Recipe by: Alice Waters, Chez Panisse Menu Cookbook, 1982 Posted to recipelu-digest by Badams
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