Wednesday, August 31, 2011

Summer corn soup

5 ears of corn, shucked with the silk removed
3 scallions, washed and trimmed
1 serrano (or jalapeno) pepper
2 Tbsp Earth Balance
1 qt water
Salt and Black pepper, to taste

1. Roast the pepper by holding it with tongs over an open flame until the skin is wrinkly with black spots. Or, you can cook it in a dry skillet over high heat. Shake the pan frequently so it doesn't stick. Once it is nice and toasty, remove it from the heat and set it aside to cool. Once it is cool enough to handle, cut it in half the long way and remove the stem and seeds. Mince one half of the pepper. (Adjust the amount of pepper to your taste, but remember that the corn is very light in flavor, and it could be overwhelmed by too much chili.)
2. Use a sharp knife to remove the kernels of corn from their cobs. Then, use the back of the knife to scrape the juice into a bowl.
3. Chop the scallions and set aside.
4. In a heavy-bottomed pot, melt the earth balance. Add the corn and corn juice, along with the scallions and chili. Cook over medium heat for 2 minutes. Add the water, salt and black pepper. Bring the broth to a simmer, and then cook for an additional 5 minutes over medium heat.
5. Puree the soup in a blender in batches, filling the blender only halfway for each batch. You don't have to go crazy trying to make this 100% smooth; a few kernels of corn are nice.
6. Impress your friends!

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