2 ripe but firm
tomatoes
Kernels from 6
ears of fresh corn (about 3 cups)
2 red bell
peppers
1 yellow onion,
chopped
1 red onion,
chopped
3 garlic cloves,
minced
About 2 1/2 cups
low-sodium chicken broth, plus more as needed
1 tsp. chipotle
chili powder
2 Tbs. salt
1 cup heavy cream
(I used milk)
Sliced avocado
for garnish
Put the tomatoes
in a lightly greased glass baking dish. Roast until the skins darken and the
tomatoes are caramelized, about 30 minutes. Remove from the oven and let cool.
Keep the oven on.
Spread the corn
in a single layer on a baking sheet. Roast until the edges begin to turn golden
brown, 10 to 15 minutes. Meanwhile, when the tomatoes are cool enough to
handle, peel off the skins and discard. Set the flesh, with the juices, aside
in the baking dish. Remove the corn from the oven and let cool.
Place 1 bell
pepper on each of 2 gas burners. Turn the burners on high and sear the peppers
directly over the flame, using tongs to turn as needed, until the skins are
blackened all over, 10 to 15 minutes total. (Or place the peppers under the
broiler and broil, turning as needed, until charred and blistered on all sides,
about 15 minutes.) Transfer the peppers to a brown paper bag and close tightly.
Let stand for 15 minutes, then remove the peppers from the bag. Remove and discard
the skins, core and seeds.
In a soup pot,
combine the tomatoes, bell peppers, yellow and red onions, garlic and corn,
reserving a handful of the roasted corn for garnish. Add just enough broth to
cover the vegetables and bring to a boil over high heat. Reduce the heat to
medium-high and cook until the vegetables are very tender, about 10 minutes.
Stir in the chili powder and salt.
Using an
immersion blender, blend the soup until smooth. While blending, slowly drizzle
in the cream. Ladle the soup into individual bowls. Garnish each portion with a
couple of avocado slices, a few drops of olive oil, a scattering of the
reserved roasted corn and a sprinkle of paprika. Serve hot. Serves 4.
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