Roasted Sweet Corn Soup With Smoked Trout And Heirloom Tomatoes
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
36
Spice
52
Sweetness
59
Sourness
30
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Toss the heirloom tomatoes, red onion and cilantro in a small bowl
2
Season with salt and pepper to taste and set aside
3
Preheat a grill
4
Lightly coat the ears of corn with vegetable oil
5
Grill the corn, turning frequently until the majority of the kernels are brown
6
Remove the kernels from the cob, cutting close to the cob so as to remove as much of the starch in the cob as possible
7
In a large pot, saute the onion and bacon until the bacon is crisp
8
Add cumin and cook for another couple of minutes
9
Add the corn, water, and chipotle
10
Simmer for 1 hour
11
Using a hand blender, puree on high speed until smooth
12
Add lime juice and season with salt
13
Strain through a fine strainer
14
Divide soup into 4 bowls and spoon the heirloom salsa in the center
15
Break apart the filet of trout and place over the salsa
16
Garnish with a fresh sprig of cilantro