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Full Online Book HomeLearning KitchenSoups - Vegetable Grilled Corn Soup With Southwestern Creams
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Soups - Vegetable Grilled Corn Soup With Southwestern Creams Post by :madams Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1425

Click below to download : Soups - Vegetable Grilled Corn Soup With Southwestern Creams (Format : PDF)

Soups - Vegetable Grilled Corn Soup With Southwestern Creams

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4 ears corn on cob -partially husked or 2 (11 oz.) cans kernel corn (no salt) or 1 pkg. frozen corn kernels -thawed
3 cups chicken stock -or canned broth
1/2 cup carrots -chopped
1/2 cup celery -chopped
1/2 cup onion -chopped
2 cloves roasted garlic -squeezed from skins
1 serrano chile -seeded and chopped
1 1/2 ancho chiles -cut in half and seeded
4 1/2 tbsp. milk
3 tbsp. fat free sour cream or plain yogurt

Garnishes:
2 corn tortillas -cut in strips
Vegetable Oil -for frying
coarse salt -for sprinkling
ground ancho chile pepper -for sprinkling (opt)


Open cans of corn and drain well. When drained, dry with paper towels.

If using frozen, thaw and dry with paper towels; set aside.

Heat a cast-iron pan over medium-high heat. When hot, add corn kernels. Toast until lightly charred.

Place chicken stock, carrots, celery, onion, garlic, and serrano chile in a saucepan. Bring to a boil, then let simmer over medium-low heat for 5 minutes. Add charred kernels to stock and let simmer 10 minutes.

Plug in a hand blender ( or pour all ingredients into blender) and whiz until pureed, leaving a few pieces so it is a bit chunky.

If using blender, puree in blender on highest number until completely smooth.

Pour back into saucepan. Add ancho cream, garnish with fried corn tortillas and serve.


To make ancho cream: Place ancho in a preheated 400°F oven for 45 seconds. Remove and place in a mixing bowl. Add warm water to cover and let stand 10 minutes.

When ancho has softened, remove from water and place in a blender with milk. Process until smooth. Pass mixture through a fine strainer. Whisk in sour cream.


To make fried corn tortilla strips: Heat vegetable oil in a 2 qt saucepan and heat until 375°F. When it reaches temperature, place corn tortilla strips in oil, a few at a time, so not to lower temperature. Fry until golden. Drain on paper towels. While still hot, sprinkle with coarse salt and some ground ancho chile (optional).


To plate: Ladle soup into serving bowls, put another dollop of fat free sour cream or ancho cream on top. Place tortilla strips on top, towering as high as you can. You can also serve with some bread to clean bowl with, if you like. Isn't as authentic as tortilla strips, but it cleans bowl well so you get all soup.


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