Roasted Corn Soup

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Roasted Corn Soup

 

Recipe By :The Voluptuous Vegan - Myra Kornfeld and George Minot

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 ears of corn

1 red bell pepper -- halved, stems, seeds, and white

membrane removed

1 poblano pepper -- halved, stems, seeds and white

membrane removed

OR

2 jalapeno chile peppers

4 tablespoons extra-virgin olive oil

2 scallions -- thinly sliced

PLUS

2 scallions -- cut into 1-inch pieces

3 garlic cloves -- minced

2 medium tomatoes -- peeled, seeded, and cut inti 1/2-inch dice

(2 cups)

1 1/2 teaspoons salt

freshly ground black pepper

2 medium shallots -- minced (1/4 cup)

3 1/2 cups Basic Vegetable Stock

1/2 pound russet potatoes -- peeled and cut into 1/4-inch dice

(1cup)

 

When I make this recipe, I feel like I'm participating in a late-summer harvest

festival. The act of shucking and roasting and cutting kernels off the cobs is

such an invigorating experience. This soup is a salute to corn, and it's a

great recipe to make at the height of summer, when corn is succulent and sweet,

as roasting it intensifies the flavor. Adding the sofrito, rich and red, is

like stirring a sunset into your golden soup. The soup really benefits from a

stock. Strip two ears of corn first so that you can add the corn cobs to your

stock while you're making it. Otherwise, simmer the cobs for 15 minutes in an

already prepared stock while you roast the rest of the corn. The soup comes

together very quickly after these preliminary steps. To give the soup a

particularly brilliant glow, you can warm 1 tablespoon of annato seeds in the

olive oil. When the oil takes on a brilliant orange color after a couple of

minutes, strain it and use it for sauteing.

 

Preheat oven to 375F.

 

Shuck 2 ears of corn, and cut the kerneks off the cobs. Transfer the kernels to

a blender and puree with 1/2 cup of water. Set aside.

 

Place the remaining 4 ears of corn on a tray and roast for about an hour to an

hour and 15 minutes, until the husks on the corn are parched and brown. Remove

corn from the oven and let cool for a few minutes. Strip and discard the husks

and siilk, then cut the kernels off the cobs and set them aside.

 

Meanwhile, make the sofrito: Cut the red bell pepper into 1/4-inch slices. Cut

each slice lengthwise into 1-inch-long pieces. Cut the poblano into slivers.

Cut each sliver lengthwise into 1-inch pieces. Warm 2 tablespoons of the olive

oil in a medium skillet. Add the red bell pepper, the poblano, and the thin

slices of scallion and saute until the peppers are softened, about 8 to 10

minutes. Add the garlic and tomatoes and cook for 5 to 10 minutes, until the

tomatoes have broken down and thickened. Season to taste with a sprinkling of

salt and pepper. Set aside until the rest of the soup is completed.

 

Warm the remaining 2 tablespooons of oil in a medium pot or saucepan. Add the

shallots and 1-inch pieces of scallion and saute for 3 to 4 minutes over medium

heat, until the shallots just start to brown.

 

Add the corn kernels, corn puree, stock, and the diced potato. Cover, bring to

a boil over high heat, reduce the heat, and simmer, partially covered, about 10

minutes, or until the potatoes are cooked. Stir in the tomato mixture and add a

sprinkling of pepper. Taste and adjust salt if necessary. Serves 4 to 6

 

 

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Per Serving (excluding unknown items): 321 Calories; 16g Fat (40.0% calories

from fat); 7g Protein; 45g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

834mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0