Corn and Poblano Soup
A perfectly balanced corn and poblano soup adapted from Diana Kennedy's The Essential Cuisines of Mexico.
Servings: 3 people
- 3 poblano peppers
- 3 plum tomatoes
- 1/4 onion
- 4 cups corn kernels
- 3 cups milk
- 3 Tablespoons butter
- 1/2 teaspoon salt
- freshly ground pepper
- Crema (or heavy cream, or sour cream)
- lime juice
- finely diced cilantro stems
Rinse the poblanos and tomatoes. Roast them at 400F for 30 minutes or so. I usually flip the poblanos after 15 minutes.
Once the poblanos have cooled, pull off as much of the transparent skin as you can.
De-stem and de-seed the poblanos, chopping them into bite-sized pieces.
Saute the chopped poblanos in 3 Tablespoons of butter over medium heat for a couple minutes.
Meanwhile, add the 3 tomatoes and 1/4 onion to a blender and combine well.
Add the tomato-onion mixture to the poblanos and let this reduce down for a few minutes.
Add 3 cups of corn kernels and 3 cups of milk to a blender and combine well.
Run the corn mixture through a sieve and discard the leftover pulp
Slowly add the strained corn sauce to the poblano mixture, stirring continuously
Add the remaining cup of whole corn kernels along with 1/2 teaspoon of salt and freshly ground pepper.
Let simmer on low heat for 10-15 minutes but do not bring to a full boil
Salt to taste and serve immediately
Garnish with your choice of Crema (or heavy cream, or sour cream), lime juice, freshly ground pepper, and finely diced cilantro stems.