Thursday, October 7, 2010
Roasted Pepper and Corn Soup
(Shown with pepper jack quesadilla's)
Prep time: 25-30 minutes
Cook Time: 30 minutes
2 cans corn - drained
2 cans creamed corn
1 15 oz can vegetable broth
2 cups water
1 Tsp basil
1 Tsp oregano
1 Tsp salt ½ tsp black pepper
1 Anaheim chili and 1 Pablano pepper – roasted and chopped
7 small or 5 medium tomatillo’s – roasted and chopped
1 cup sour cream
Juice of half a lime – about 1 Tbs
1 sweet onion peeled, quartered and roasted
Cooked rice – about 4 cups
To Roast the Vegetables:
Pre-heat oven to 400. Line a baking sheet with tin foil and coat with non-stick spray or oil. Peel onion and cut into quarters. Remove husks from tomatillo’s and rinse. Rinse peppers and pierce once or twice with a sharp knife.
Place vegetables on baking sheet. Bake for 10 minutes then broil for 3-4 minutes, turning the peppers halfway through with a pair of tongs. Note: each item might take a different amount of time to cook depending on their size - The onions should be fork tender. The tomatillo's should be browned and bursting open. The peppers skins should be brown and bubbly. Remove each item from oven as they become ready and place in a glass bowl; cover with saran wrap. Let steam for about 10 minutes.
When cool enough to handle, remove skins, stems and seeds from the peppers and place in a blender with the tomatillo's and juice from the bowl. Blend together until smooth and set aside. Roughly chop onion and set aside – don’t worry about making pieces evenly sized this will help add texture to the soup. Set onions and pepper/tomatillo mixture aside until ready to add to soup.
For The Soup:
In a large pot add the broth, water, corn, salt, pepper, oregano and basil. Bring to a boil, then reduce heat to medium and simmer 10 minutes. Add onions, pepper/tomatillo mixture and lime juice. Simmer for 10 minutes. Ladle half of the soup mixture into a blender and add the sour cream. Puree until smooth and creamy. Pour mixture back into pot and simmer 5 minutes.
Place a large spoonful of rice in each bowl and ladle the soup on top. Add a dollop of sour cream and serve with pepper jack quesadilla's or some crusty bread.