1 lime
1 pint sour cream
3 fluid ounces vegetable oil
12 poblano peppers
8 ears fresh corn, with husks
1 quart onions, medium dice
1 quart carrots, medium dice
8 garlic cloves, peeled
2 quarts chicken or vegetable stock
1 quart heavy cream
salt and pepper, to taste
poblano chile, julienne, as needed for garnish
corn kernels, cooked, as needed for garnish
fried tortilla strips, as needed for garnish
Servings: 16
1. Squeeze the juice from the lime and combine it with the sour cream. Cover and refrigerate for at least one hour.
2. Using a total of 1 fluid ounce (30 milliliters) of the vegetable oil, rub the chiles with oil and place on a sheet pan. Roast the chiles at 450°F (230°C) for 10 to 15 minutes. Allow the ears to cool, then shuck them and cut the kernels from the cob.
3. Roast the ears of corn in their husks at 450°F (230°C) for 10 to 15 minutes. Allow the ears to cool, then shuck them and cut the kernels from the cob.
4. Heat a sauté pan on the stove top until very hot. Toss the onions, carrots and garlic cloves in the remaining vegetable oil. Drop the vegetables into the hot pan and allow them to char. Stir occasionally to char them evenly. Transfer the charred vegetables to a heavy soup pot.
5. Add the roasted peppers and corn kernels to the pot. Add enough stock to cover the ingredients, then bring to a boil and reduce to a simmer. Simmer until the ingredients are tender, approximately 30 minutes. Purée the soup in a blender or food processor and strain if desired. Return the soup to the same pot, add the heavy cream and reduce to the desired consistency. Season to taste with salt and pepper.
6. Serve the soup garnished with julienne of poblano chile, corn kernels, fried tortilla strips and the lime-flavored sour cream.
Yield: 4 quarts
1 pint sour cream
3 fluid ounces vegetable oil
12 poblano peppers
8 ears fresh corn, with husks
1 quart onions, medium dice
1 quart carrots, medium dice
8 garlic cloves, peeled
2 quarts chicken or vegetable stock
1 quart heavy cream
salt and pepper, to taste
poblano chile, julienne, as needed for garnish
corn kernels, cooked, as needed for garnish
fried tortilla strips, as needed for garnish
Servings: 16
1. Squeeze the juice from the lime and combine it with the sour cream. Cover and refrigerate for at least one hour.
2. Using a total of 1 fluid ounce (30 milliliters) of the vegetable oil, rub the chiles with oil and place on a sheet pan. Roast the chiles at 450°F (230°C) for 10 to 15 minutes. Allow the ears to cool, then shuck them and cut the kernels from the cob.
3. Roast the ears of corn in their husks at 450°F (230°C) for 10 to 15 minutes. Allow the ears to cool, then shuck them and cut the kernels from the cob.
4. Heat a sauté pan on the stove top until very hot. Toss the onions, carrots and garlic cloves in the remaining vegetable oil. Drop the vegetables into the hot pan and allow them to char. Stir occasionally to char them evenly. Transfer the charred vegetables to a heavy soup pot.
5. Add the roasted peppers and corn kernels to the pot. Add enough stock to cover the ingredients, then bring to a boil and reduce to a simmer. Simmer until the ingredients are tender, approximately 30 minutes. Purée the soup in a blender or food processor and strain if desired. Return the soup to the same pot, add the heavy cream and reduce to the desired consistency. Season to taste with salt and pepper.
6. Serve the soup garnished with julienne of poblano chile, corn kernels, fried tortilla strips and the lime-flavored sour cream.
Yield: 4 quarts
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