Roasted Poblano And Corn Soup
I love anything with roasted poblano peppers in it; and add corn . . . Yummy! this is a combination of a couple different recipes i found and decided to add this one to my collection of corn soup recipes!
Steps
Roast whole poblanos on grill or under broiler , until skin turns black and blisters.
Place blackened chilies in covered dish or paper bag and allow to cool for 10 to 15 minutes.
Peel and rinse the skins off the peppers.
Slit lengthwise and remove the stems , seeds and ribs.
Pat the chilies dry and then dice.
Set aside.
Pour the milk and broth into a heavy saucepan.
Toast the cumin seeds in a small dry frying pan , shaking the pan constantly until they are aromatic and begin to change color , about 4 minutes.
Remove from the heat and immediately add to the milk.
Add the chipotle chilies , adobo sauce , bay leaves and rosemary and place over low heat.
Cover and bring to a gentle simmer.
Do not allow to boil.
Remove from the heat and let stand , covered , for 20 minutes.
Meanwhile , in a stockpot over medium heat , melt the butter with the olive oil.
Add onions and salt.
Saut , stirring , until the onions are soft and golden brown , 15 to 20 minutes.
Reduce the heat to .
Ingredients
poblano chiles, whole milk, vegetable broth, cumin seeds, chipotle chile, adobo sauce, bay leaves, rosemary sprigs, unsalted butter, olive oil, yellow onions, salt, garlic cloves, ground cumin, corn, heavy cream, cilantro