Friday, January 25, 2013

Winter Mexican Corn Soup

Ingredients: • 1 small sweet potato, peeled and cut into 1″ cubes • 1 small potato, peeled and cut into 1″ cubes • 1 garlic head, halved horizontally • 1 onion, chopped • 1 carrot, thick dice • 3 tbsp. olive oil • 2 cups corn, about 4 cobs • pinch of turmeric • 1/2 tsp. ancho chile powder • 1/2 poblano, seeded and finely diced • coarse salt & pepper • 6 cups chicken stock • 1 cup water • 1 cup cream • 1 lime, juiced • 2 green onions, thinly sliced • small handful of cilantro, torn
Prep: 1. Preheat broiler. Place sweet potato, potato, onion, garlic, carrot on a parchment-lined baking tray. Drizzle with 2 tbsp. of olive oil and give it a quick toss, making sure to spread out the mixture across the sheet. Broil 5 minutes, toss and broil for a further 5 minutes. Remove from oven and when garlic is cool, squeeze the garlic out. Discard the skin. 2. Heat the remaining oil in a large pot over medium heat. When oil is hot toss in the corn, sweet potato, potato, onion, garlic, turmeric, poblano and ancho powder and stir. Allow the flavours to mix for 2 minutes, stirring frequently, and then add in the stock and cup of water. Bring the mixture to a boil then reduce and simmer for 30 minutes. Season the soup and remove it from the heat. Add in the cream and lime juice and whisk to incorporate. 3. Ladle into bowls and top with the green onions and cilantro leaves. 4. Serves 4-6.

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