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1
Preheat oven to 350F.
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2
Coat garlic lightly with vegetable oil and wrap in foil.
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3
Bake garlic 30 minutes, or until soft.
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4
In a dry small heavy skillet toast coriander and cumin seeds over moderately high heat, stirring, until fragrant and several shades darker.
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5
In an electric coffee/spice grinder grind seeds to powder.
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6
Chop onions and in a 6-quart heavy kettle cook in 2 tablespoons oil over moderate heat, stirring, until softened.
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7
Reserve about one third onions in a small bowl.
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8
Wearing rubber gloves, slice jalapeno and chop roasted poblanos (abut 1 cup).
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9
Remove kernels from ears of corn (about 2 cups), reserving cobs.
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10
To onions in kettle add jalapeno and 1 cup corn kernels and cook over moderate heat, stirring, 2 minutes.
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11
Add ground spices, 1/2 cup poblanos, and salt and pepper to taste and cook, stirring, 2 minutes.
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12
Cut reserved corn cobs into thirds and add with broth to corn mixture.
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13
Simmer soup, uncovered, 30 minutes.
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14
In a small heavy skillet saute remaining kernels in remaining teaspoon oil over moderately high heat, stirring, just until tender.
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15
Discard corn cobs from soup.
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16
Squeeze garlic pulp from skins and stir with cream into soup.
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17
Pour soup through a sieve into a bowl and in a blender puree solids with just enough liquid to make smooth.
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18
Tie long coriander sprigs in a bunch with kitchen string.
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19
Transfer puree and remaining liquid to kettle with tied coriander and lime juice and cook over moderate heat, stirring occasionally, just until heated through.
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20
Chop roasted bell pepper.
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21
To soup add bell pepper, remaining poblanos, reserved onions, and sauteed corn and cook over moderate heat, stirring, until heated through.
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22
Discard tied coriander.
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23
Serve soup garnished with coriander.
