Sweet Corn Soup With Poblano Puree

1. 1

   Preheat the broiler then broil Poblano pepper, turning occasionally, until charred, about 8 to 12 minutes.

2. 2

   Wrap pepper in paper toweling and let cool about 10 minutes; skin should slide off easily with the towel, just remove the seeds.

3. 3

   In a blender, puree the pepper and 2 tablespoons chicken broth; transfer mixture to a bowl and rinse out blender.

4. 4

   Meanwhile, melt butter in a large saucepan over medium heat; add onion and cook until tender, but not browned, about 8 to 10 minutes.

5. 5

   Add corn, remainder of chicken broth, 3/4 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil, reduce heat and simmer until corn is tender, about 10 to 15 minutes.

6. 6

   Blend soup in batches, or use an immersion blender, until smooth; add water if needed.

7. 7

   Taste and adjust seasonings.

8. 8

   Serve with a drizzle of heavy cream and a drizzle of poblano puree; garnish with fresh cilantro, chopped, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.