Roasted Corn Soup With Chorizo-Goat Cheese Quesadilla
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
39
Spice
41
Sweetness
45
Sourness
37
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 tbsps
Unsalted Butter1 tbsp
Olive Oil1 tbsps
Garlic (minced)1 cup
White Wine (dry)5 cups
Vegetable Stock1 cup
Heavy Cream230 g
Chorizo1 cup
Crumbled Goat Cheese2 tbsps
Cilantro (finely chopped)1
SaltDirections:
1
Scrape the kernels from each ear of corn with a sharp knife
2
In a large saucepan over medium heat, heat the butter and oil
3
Add the onion and garlic and cook until soft
4
Raise the heat to high, add the wine and cook until reduced
5
Reduce the heat to medium, add the corn and sweat for 5 minutes
6
Add the stock and bring to a boil
7
Reduce the heat and simmer, uncovered for 20 minutes
8
Place the mixture, in batches, into a blender and blend until smooth
9
Return the mixture to the pan and heat over medium-low heat
10
Stir in the cream and cook, until hot, about 1 minute
11
Divide among 8 bowls and garnish with chives
12
In a skillet over medium-high heat, cook the chorizo for 10 to 12 minutes
13
Peel and slice thin
14
Preheat the oven to 450 degrees F
15
Place 4 tortillas on an ungreased baking sheet
16
Divide the cheeses, chorizo and cilantro among the 4 tortillas and season with salt and pepper to taste
17
Stack to make two 2 layered tortillas and top with the remaining 2 tortillas
18
Bake for 8 to 12 minutes until golden brown and cheese has melted
19
Slice into sixths and serve along side soup