My sink is full of dirty dishes and my back aches from making this soup. While it is good, it is not exceptional, it only made a little over a quart. Not worth the time and effort.
Corn Soup with Roasted Poblanos and Zucchini Blossoms
The essence of sweet, just-picked summer corn. Serve it hot or cold. Prep and Cook Time: about 1 hour, plus at least 2 hours to chill if served cold. Notes: Trombetta zucchini is pale green and curvaceous. Queso fresco is a mild, Mexican-style cheese.
More From Sunset
- Calories: 238
- Calories from fat: 34%
- Protein: 9.2g
- Fat: 8.9g
- Saturated fat: 3.2g
- Carbohydrate: 36g
- Fiber: 4.3g
- Sodium: 695mg
- Cholesterol: 17mg
- 3 large poblano chiles
- 10 ears freshly picked corn
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 to 2 serrano chiles, finely chopped
- About 2 tsp. sea salt
- 4 large garlic cloves, minced
- 1 Trombetta zucchini (see Notes; 7-in. piece) or 1 medium regular zucchini, seeded and cut into 1/4-in. dice (about 1 1/2 cups)
- 8 small zucchini blossoms, halved lengthwise
- 1 cup Oregano Queso Fresco or store-bought queso fresco (see Notes) or mild feta cheese, crumbled
- 1. Turn on broiler. Put poblanos on a foil-lined rimmed baking sheet and roast 4 in. from heat, turning once, until blackened, 10 to 15 minutes total. Put poblanos in a bowl, cover, and let sit 30 minutes to loosen skins; then peel, stem, and seed. Cut poblanos into 1/2-in. dice and set aside.
- 2. Meanwhile, slice corn kernels from cobs. Heat olive oil in a large, wide pot over medium heat and add onion, serranos, and 2 tsp. salt. Cook, stirring occasionally, until softened, 5 minutes. Stir in garlic and corn kernels and cook 3 minutes more.
- 3. Pour just enough water into pot to cover corn. Bring to a simmer, covered, and simmer 15 minutes.
- 4. Put diced zucchini in a small saucepan with just enough salted water to cover. Bring to a simmer and cook until tender-crisp, about 2 minutes. Drain.
- 5. In batches, whirl corn soup in a blender until very smooth. Strain through a fine-mesh colander into a bowl, mashing to press out liquid. (If too thick, add some water.) Season with salt. To serve the soup hot, return to pot and reheat gently (do not boil); to serve cold, chill at least 2 hours.
- 6. Divide among 8 bowls. Top each bowl with 2 tbsp. diced poblanos, 2 tbsp. diced zucchini, and 2 zucchini blossom halves. Sprinkle each with 1 tbsp. cheese and serve the extra on the side.
- Note: Nutritional analysis is per serving.
Only you will be able to view, print, and edit this note.Add Note