Grilled corn soup with ancho chile cream
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Ears corn, husks removed OR |
| 2½ | cup | Frozen corn kernels |
| 2 | Garlic clove(s) | |
| ½ | cup | Carrots, diced |
| ½ | cup | Onion(s), diced |
| ¼ | cup | Celery, diced |
| 1 | Ancho chile OR | |
| 1 | teaspoon | Paprika |
| 1 | Jalapeo pepper finely diced OR | |
| ½ | teaspoon | Cayenne |
| 1½ | cup | Chicken stock |
| 1 | cup | Heavy cream or half and half |
| ¼ | cup | Heavy cream |
| 1 | tablespoon | Sour cream |
Directions
ANCHO CHILE CREAM
Grill the ears of corn for 5 minutes over a hot flame. Cut the corn kernels off the ears and combine the cut corn with the garlic, onion, celery, jalapeo pepper and chicken stock in a heavy pan and simmer for 30 minutes. (If a less spicy soup is desired, removethe skin and seeds of the jalapeo before using it.) Add the cream and boil the mixture for 5 minutes. Pure the soup in a blender for approximately 1 minute and serve it hot with ancho chile cream.
Ancho Chile Cream: Simmer the ancho chile and heavy cream together for 5 minutes. Pure the mixture in a blender and strain out the seeds. Cool and add the sour cream. Swirl 1 tablespoon of ancho chile cream over each serving of soup.
Note: use yellow wax chile substituted equally for the ancho chile.
Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 24-25 Submitted By DIANE LAZARUS On 04-18-95