• Ingredients: 20
  • Serves: 8

Spicy sweet corn and poblano soup with garnish: 8 short fresh coriander sprigs.

Ingredients

  • Garnish: 8 short fresh coriander sprigs

For chive oil

For soup

For brioche toasts

  • *available at some specialty foods shops and by mail order from American Spoon Foods, tel. 222-5886
  • **available at specialty foods and cheese shops and by mail order from Maytag Dairy Farms, tel. 247-2458

Serving

  • 1/2 cup butter
  • Freshly grated Parmesan cheese
  • Fresh Italian parsley sprigs

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly

Directions

  1. Step 1 In a dry small heavy skillet toast coriander and cumin seeds over moderately high heat, stirring, until fragrant and several shades darker.
  2. Step 2 Chop onions and in a 6-quart heavy kettle cook in 2 tablespoons oil over moderate heat, stirring, until softened.

    For this step you will need

  3. Step 3 Reserve about one third onions in a small bowl. Wearing rubber gloves, slice jalapeño and chop roasted poblanos (abut 1 cup).

    For this step you will need

  4. Step 4 Remove kernels from ears of corn (about 2 cups), reserving cobs. To onions in kettle add jalapeño and 1 cup corn kernels and cook over moderate heat, stirring, 2 minutes.

    For this step you will need

  5. Step 5 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.

    For this step you will need

  6. Step 6 In a small heavy skillet sauté remaining kernels in remaining teaspoon oil over moderately high heat, stirring, just until tender.

    For this step you will need

  7. Step 7 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 purée solids with just enough liquid to make smooth.
  8. Step 8 Tie long coriander sprigs in a bunch with kitchen string. Transfer purée and remaining liquid to kettle with tied coriander and lime juice and cook over moderate heat, stirring occasionally, just until heated through.

    For this step you will need

  9. Step 9 Chop roasted bell pepper. To soup add bell pepper, remaining poblanos, reserved onions, and sautéed corn and cook over moderate heat, stirring, until heated through.

    For this step you will need

Nutrition information

Calories 370 Carbohydrates 32 g (11%)
Fat 24 g (37%) Protein 10 g (21%)
Saturated Fat 11 g (55%) Sodium 375 mg (16%)
Polyunsaturated Fat 3 g Fiber 3 g (13%)
Monounsaturated Fat 8 g Cholesterol 62 mg (21%)