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CORN & POBLANO SOUP
  • 2 quarts milk
  • 1 tablespoon cumin seed
  • 2 bay leaves
  • 1/2 teaspoon dried rosemary
  • 1/4 cup olive oil or 4 tablespoons unsalted butter
  • 2 large onions, diced
  • 2 teaspoons salt
  • 4 garlic cloves, minced -- (4 to 6)
  • 2 teaspoons ground cumin
  • 8 cups fresh or canned whole kernel corn
  • 6 Poblano chiles, roasted, peeled, seeded and diced
  • 1 Pinch crushed habanero pepper
  • 1 bunch chives, thinly sliced on the diagonal for garnish
    1. Combine milk, cumin seeds, bay leaf and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. Remove from heat and let sit 20 minutes.

    2. Heat olive oil in a large saucepan or stockpot over medium heat. Cook onions with salt until golden brown, stirring frequently, for 15 to 20 minutes. Add garlic and ground cumin and cook, stirring frequently for 5 minutes; stir in corn and diced chiles. Continue cooking over low heat for 5 more minutes.

    3. Using a fine strainer, strain the infused milk into the corn and chile mixture. Bring to a very slow simmer over low heat. Add habanero powder carefully to taste, being very careful not to use more than needed. Simmer gently for 15 minutes.

    4. Pour 1/3 of the soup into a food processor or blender and puree; stir back into soup pot. Serve hot in shallow soup bowls. Sprinkle with chives.

     

     
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