Corn Soup with Roasted Poblano Chiles

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Title: Corn Soup with Roasted Poblano Chiles
Yield: 4 Servings
Categories: California, Corn, Luncheon, Vegetables, Mexican and


6 Ears corn
1/4 c Butter
Salt and pepper
3 c Water
1/2 c Whipping cream
2 Roasted poblano chiles;
-peeled and minced

With sharp knife, remove corn kernels from cobs. Melt butter in
heavy-bottomed pot. Add corn and season to taste with salt and pepper. Toss
corn in butter over medium heat.

After a few minutes, add water and cook over low heat, stirring
occasionally so corn does not stick to bottom. After 15 minutes, remove
from heat and cool slightly. Pour into blender and blend until smooth.
Press through medium-fine sieve to smooth texture. Add cream to correct
consistency. Adjust seasonings to taste. Heat until just hot. Garnish with
poblano chiles. Makes 4 servings.

Cooks Note: "There's an incredible smoky taste in this soup from the
roasted poblano chiles. It comes from Alice Waters' "Chez Panisse Menu

(Random House: 1982), and it was one of the favorites with the tasters in
The Times Test Kitchen". From article "Corn, The American Grain," Los
Angeles Times, Food Section, July 1, 1993. Formatted to MasterCook by TSL
on 6/26/96. Posted to Lu 2/98.

Recipe by: Alice Waters, Chez Panisse Menu Cookbook, 1982

Posted to recipelu-digest by Badams on Feb 16,