Roasted Poblano Pepper and Corn Soup
Ingredients
- 5-6 large Poblano peppers
- 3 cobs fresh sweet corn
- 2 tbsp cream cheese
- 2 cups milk
- 2 cups vegetable stock
- 2 tbsp vegetable oil
- 3 cloves garlic
- 1/2 of a medium size onion
- salt and pepper to taste
- sour cream (optional)
Directions
1. For poblano peppers: In the oven, roast the poblano peppers for 10-15 min, until the skin starts to blister and peel. Place them in a bowl of cold water and peel the skin. Cut them open and remove the seeds. Rinse to remove all the seeds and skin. Put aside 1 pepper to be sliced in fine strips for decoration.
2. For corn: Husk the corn. With a knife, cut the corn kernels. Place the corn kernels in a pan at medium heat pan with 1 tablespoon of oil. Roast the corn until slightly brown. Transfer to a bowl to add at serving.
3. For soup: Chop the onion and garlic. Place them in a pan at medium heat. Glaze the onion and roast the garlic. Place them in the blender. In the blender, add the roasted poblano peppers. Remember to spare some slices of poblano pepper for decoration. Add the cream cheese, milk and vegetable stock. Blend until creamy. Pour into a pot at medium-low heat. Let it cook for about 10 min. It will reduce a little. Stir occasionally to avoid burning the bottom or boiling it over. Taste for salt and pepper. If too thick, add some milk.
4. Serving: Serve in individual bowls. Decorate with roasted corn and sliced poblano peppers. Corn is added for color and sweetness. If too spicy, add a teaspoon of sour cream to the plate.
OAC Dean's Office staff tried this for themselves and offered up a few suggestions:
- Any mild green chile will work with this soup.
- Poblano peppers range in size and heat level so taste them and use your own discretion.
- Garnish such as creme fraiche, cilantro, or parsley can also be used.