-
1
Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan.
-
2
Place over low heat and bring nearly to a simmer.
-
3
(Do not boil.)
-
4
Remove from the heat and let sit 20 minutes to infuse.
-
5
Heat the olive oil or butter in a large saucepan or stockpot over medium heat.
-
6
Cook the onions with the salt until golden brown, 15 to 20 minutes.
-
7
Add the garlic and ground cumin and cook, stirring frequently, 5 minutes.
-
8
Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
-
9
Using your finest strainer, strain the infused herbal milk into the corn and chili mixture.
-
10
Bring to a very slow simmer over low heat.
-
11
Gently simmer 15 minutes.
-
12
Pour one third of the soup into a food processor or blender and puree.
-
13
Stir back into the soup pot.
-
14
Serve hot with the chives as garnish.
-
15
Note: Fresh chilies and bell peppers can be roasted over a gas flame or on a tray under the broiler.
-
16
Keep turning so the skin is evenly charred, without burning and drying out the flesh.
-
17
Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
-
18
(If you are rushed, you can place the bag in a bowl of iced water to speed things up.)
-
19
The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits.
-
20
Do not peel the pepper under running water since that will wash away flavorful juices.
-
21
Once peeled, cut away stems, seeds and veins.
