Ingredients
- 5 Ears corn, ½ c/ cob
- 2 T Butter
- ½ Small onion diced
- 2 cloves Garlic sliced
- 1 cup Tomatillos
- ½ cup White wine
- 5 cups Water
- 2 Bay leaves
- 2 Poblanos charred on an open flame, peeled, seeded, and diced
- ½ cup Cilantro and a few sprigs
Yesterday’s Grilled Corn Soup with Roasted Poblanos and Cilantro
Meal: Lunch
Cuisine: American
Ingredient: Vegetables
Season: Fall
Contributor: Peter Hoffman
Directions
Yesterday
- Soaked in water no less than 5 extra corn cobs than what you needed for the evening’s meal. The husks were still on and then they were grilled until nicely charred. They rest quite nicely in the husk holding heat until needed.
Today
- Take the corn cobs that were grilled and shave the corn kernels off the cob. You should get about ½ cup per cob. Hold onto the cobs as they will flavor your soup base.
- In a saucepan melt the butter and add the onion and garlic. Saute until soft.
- Add the diced tomatillos and simmer until they are soft.
- Add the cobs, the wine and then simmer for 5 minutes before adding the water. Cook for 30 minutes to extract all the flavors.
- Remove the cobs and the bay leaves. Add the poblano peppers, the cilantro, and half of the corn. Cook for 5 minutes then blend the entire soup.
- Season with salt and pepper. Add in the other half of the corn and garnish with cilantro sprigs.
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