4 cups whole milk
1 tablespoon cumin seeds
1 bay leaf
Sprig of fresh rosemary
2 tablespoons butter
1 onion, cut into 1/4-inch dice
Big pinch of kosher salt
4 cloves garlic minced
2 teaspoons ground cumin
4 ears fresh white corn
3 medium poblano chilies, roasted, peeled, seeded and diced (See note below)
Kosher salt and freshly ground black pepper
Reserve 2 tablespoons corn and 2 tablespoons roasted chiles, for garnish
• Combine the milk, cumin seeds, bay leaf and rosemary in a medium saucepan. Place over low heat and bring to a simmer. Remove from heat and let rest for 20 minutes to infuse flavors.
• Heat butter in another medium saucepan over medium heat. Add the onions, and sauté until golden brown, 10 – 12 minutes. Add the garlic and ground cumin and cook, stirring frequently, for 3 minutes more. Add the corn kernels and diced chiles and cook for an additional 5 minutes.
• Strain the milk through a fine mesh strainer into the corn and chili mixture. Purée in a blender, in batches, until smooth. Re-heat to warm, but do not boil. Season to taste with kosher salt and freshly ground black pepper.
• Ladle soup into bowls and garnish with reserved corn and chilies and a drizzle of olive oil.
Serves 4
Note: To remove the skins from poblano chiles, place them over a gas flame on the stove top or grill (pictured below), or under a broiler, turning frequently until they are completely charred. Place them in a bowl and cover with plastic wrap. Allow them to steam for 10 – 15 minutes to loosen the skins. Remove the blackened skins with the fingers, and open to remove the seeds, pod and stem. The flesh can them be chopped to add to the recipe.
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