Fresh Corn Soup
Source: Lulu Clement, Café Marimba.
Serves 4 to 6
8 tablespoons butter
1/3 cup olive oil
3 onions peeled, diced
8 cups corn, cut off the cob
3 quarts water (12 cups)
1 Poblano pepper, roasted, peeled, seeded, and chopped
Queso fresco for garnish
Cilantro minced for garnish
- In a sauté pan melt the butter over a medium flame. Add the olive oil to the melted butter. Add the chopped onions and coat with the butter mixture. Cover the pan with a lid and allow the onions to sweat until soft. Once the onions are soft, add the corn and cook about 10 minutes.
- In a 8 quart pot, salt the 3/4 gallon of water and bring to a simmer. Add the corn and onion mixture to the simmering water. Add half of the roasted, chopped poblano pepper to the soup. Bring the soup to a simmer. Using a blender, puree half of the soup. Then add the puree back into the soup. Add the other half of the poblano pepper. Heat till hot.
- Garnish with Queso Fresco and minced cilantro.