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CORN & POBLANO SOUP

1 ea. Tomato, large 2 ea. Garlic, cloves 1 tbsp. Vegetable oil 3 ea. Mexican green onions 3 ea. Poblano pepper 3 ears Corn, kernels sliced off 4 qts. Vegetable stock

1

STEP 1

Turn oven broiler on to Hi. Place tomato on a sheet pan and broil for 4- 5 minutes on each side, or until the tomato is soft and has black spots all over. Blend the roasted tomato and the garlic until smooth. Set aside. Heat 1 tbsp. of vegetable oil to medium heat and add onion and cook for about 3 min. or until onion is tender and translucent.

2

STEP 2

Add sliced poblano pepper and cook for 1 min. Add corn and cook for 3-4 min. Stir frequently. If onion begins to burn or stick to the bottom, lower the heat and add a bit of vegetable stock. Pour in tomato puree and cook for about 3 min. or until the tomato puree changes to a dark red color and begins to give off the fragrance of the garlic.

3

STEP 3

Pour in all of the vegetable stock. Turn heat up to high and bring liquid to a simmer. Once it simmers, turn down heat to medium-low and let simmer for 20 min. Remove 2 cups of the soup and blend until smooth. Pour this mixture back into the soup, bring back to a simmer, season to taste, and serve.

Mexican green onions, also known as cebollines, are simply green onions that have been allowed to develop a large white bulb. They can be found at your local hispanic market.

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