Wednesday, August 4, 2010

Spicy Roasted Corn Soup


8 Ears of Corn
2 Tomatoes cut in half
2 Carrots, diced
2 Celery Stalks, diced
1 Red Onion, quartered
4 Cloves of Garlic
3 Jalapenos (I like it pretty spicy so I used 3, use 2 for more subtle spice)
6 cups vegetable stock
1 Scallion chopped
½ pint cream
1 tsp Cumin
Extra Virgin Olive Oil


Take 7 of the ears of corn and place them in tin foil w/ extra virgin olive oil, butter, salt and pepper. Wrap up tightly and place on baking tray in 400 degree oven for 1 hour. Coat the jalapenos in extra virgin olive oil and place on the tray with the corn and roast for 40 minutes, flipping them over after 20 minutes.

In a baking dish place the tomatoes, carrots, onion and garlic (unpeeled). Mix with salt, pepper, olive oil. Place in 400 degree oven for 50 minutes, stirring occasionally.

Once cooked, shave down 6 ears of corn and put in a large sauce pot with the other roasted vegetables. Shave down the 7th & 8th ear of corn and set aside separately.

In the pot with the veggies, pour in 6 cups of hot vegetable stock. Simmer for 40 minutes.

After 40 minutes pour soup through a food mill. If you don’t have a food mill you can use a blender or a food processor or an emersion blender, but then just use a fine strainer and return to the pot and back on the stove.

Add the remaining roasted corn that you shaved and reserved, ½ pint of cream (I used ½ and ½), ½ teaspoon salt (or to taste) and 1 teaspoon of Cumin. Simmer 10 minutes.

Garnish with the remaining 8th ear of raw corn and scallion.

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