Corn And Roasted Poblano Soup
Serves: 4
Jadyn Kohler
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
59
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 tbsps
Cumin Seed1 sprig
Rosemary (fresh)1 cup
Olive Oil2 large
Onion (diced)2 tsps
Salt2 tsps
Ground CuminDirections:
1
Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan
2
Place over low heat and bring nearly to a simmer
3
(Do not boil
4
) Remove from the heat and let sit 20 minutes to infuse
5
Heat the olive oil or butter in a large saucepan or stockpot over medium heat
6
Cook the onions with the salt until golden brown, 15 to 20 minutes
7
Add the garlic and ground cumin and cook, stirring frequently, 5 minutes
8
Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes
9
Using your finest strainer, strain the infused herbal milk into the corn and chili mixture
10
Bring to a very slow simmer over low heat
11
Gently simmer 15 minutes
12
Pour one third of the soup into a food processor or blender and puree
13
Stir back into the soup pot
14
Serve hot with the chives as garnish