Summertime is when corn is at the peak of freshness so naturally corn soup is on our summer menu. The technique of puréeing and straining the soup makes it velvety smooth, therefore it’s definitely a soup, not a chowder. A finishing drizzle of homemade poblano cilantro oil and a squeeze of lime takes these simple, comforting ingredients to the next level.
- 6 Servings
- Prep Time: 35 minutes
- Cook Time: 45 minutes
- Calories: 265
- 2 poblano peppers
- 1 onion, diced
- 1 1/2 tbsp Earth Balance buttery spread
- 2 potatoes, Yukon Gold, diced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 tsp oregano, dried
- 1/2 tsp cumin
- 1/4 tsp salt
- 5 ears corns, kernels sliced off cob
- 2 (15.5 oz) cans vegetable broth
- 1/2 cup milk or non-dairy milk
- 1/4 cup extra virgin olive oil
- 1 bunch cilantro
- 1 lime, cut into 6 thin wedges
- 1/4 tsp smoked paprika
Roast poblano peppers by using tongs to hold them on on a gas burner over a medium-high flame, slowly turning to allow all sides to char well. You will hear the popping sound of the skin. If you don’t have a gas stove, place peppers on a sheet pan and broil for about 10 minutes, using tongs to turn peppers every few minutes. Place charred peppers in a bowl, cover with foil and allow to sit for about 10 minutes. Peel the charred skin and discard it. Use a small knife to remove seeds and membranes from peppers and discard it. Dice the poblano peppers and set aside.
Place a large soup pot over medium heat. Add Earth Balance spread to pot and allow to melt. Add onion to pot and cook for about 3-4 minutes, occasionally stirring with a wooden spoon.
Add potatoes, celery, garlic, oregano, cumin and salt to the pot. Stir to combine and cook for about 4-5 minutes.
Add corn and vegetable broth to the pot. Continue to cook over medium heat, stirring occasionally, for 25 minutes*. Check potatoes for doneness and, once they are soft, turn off heat. *While the soup is cooking, prepare the poblano cilantro oil (Step 5).
Place small pot over low to medium-low heat. Add olive oil to the pot. Once the oil is warm, add half of the diced poblano peppers and about 1/2 cup of cilantro. Turn down heat if oil appears to begin simmering. Cook on low temperature for about 6-7 minutes. Turn off heat. Pour oil, pepper and cilantro into blender or Vitamix and pulse for about a minute or until completely blended. Using a mesh colander or cheesecloth and a glass jar, strain oil from solids by pouring it through strainer into the glass jar. Set oil aside. You may dispose of the solids remaining in strainer.
Next, remove about a cup of vegetables from the pot of soup and set aside. Carefully pour the remaining soup into the blender or Vitamix (yes, we’re blending twice in the recipe!) and pulse for 1-2 minutes, until ingredients are completely blended.
Using a fine mesh strainer (conical mesh strainer if you have one) and a large bowl, strain blended soup. Pour a small amount of soup into the strainer at a time to avoid spilling over. This step will take some time. You can use a wooden spoon to stir soup inside strainer to encourage quicker flow of soup.
Return strained soup to the large pot over medium heat. Discard of solid vegetable matter inside of strainer.
Add the cup of saved vegetables from Step 6, the remaining diced poblano pepper and milk to the soup, stir well to combine. Heat to desired temperature. Serve soup with a drizzle of the poblano cilantro oil, a thin wedge of lime, a garnish of cilantro leaves and a dash of smoked paprika.