Roasted Corn and Pepper Soup

Based on a recipe by Barbara Fenzl, Owner of Les Gourmettes Cooking School

• 4 ears of fresh corn
• 1 TBL + 1 TBL unsalted butter
• 1 TBL EVOO
• 1  onion (1/2 of it minced or grated – the other half just chopped)
• 8 cloves garlic, 2 minced or grated, 6 whole
• Salt and pepper to taste
• 1 poblano chile, roasted, peeled, seeded, and chopped
• 1 serrano or habanero chile, WHOLE
• 1 cups chicken stock
• 1 tablespoon finely chopped cilantro
• 1 tablespoon fresh lime juice
• 1 teaspoon sugar

Step by Step:

1. Cut the corn from the cob and set aside
2. Cut the cob into 1 inch pieces and put into 4 C water
3. Add 6 whole cloves garlic and half your onion (chopped) and your uncut serrano
4. Simmer corn broth for 30-45 minutes
5. Saute half your corn kernels in EVOO and butter
6. As soon as they show any sign of color, add your lime and sugar.
7. Cook 60 more seconds, then remove.
8. If corn is not in season, use thawed frozen corn kernels, place on a baking sheet, and put under a preheated broiler until browned.
9. Set aside.
10. In a medium saucepan, heat 1 TBL of butter; add onion and garlic, season with some salt and pepper and cook over medium heat until onion is translucent, about 10 minutes.
11. Add poblano chile, and serrano chile.
12. Cook for 2 or 3 more minutes.
13. Put the roasted corn kernels in a blender or food processor with 1 cup of the stock.
14. Blend until thickened and almost smooth.
15. Add the mixture to the saucepan with the rest of the corn and the stock and bring the mixture to the simmer.
16. Add cilantro and taste to see if it needs more salt.
17. Ladle into bowls and serve.