[CH] Tonights Dinner - x/p to Veg-Recipe

RST G (synapse7@home.com)
Fri, 22 Oct 1999 20:57:33 -0400 

This was tonights dinner. Just soup but a really good soup. Adapted from
Red Hot Peppers by Jean Andrews. I changed it quite a bit but I didn't
like the recipe as it was. I added some southwestern touches to it that
weren't in the recipe too. I think my version is quite good. I'll be
making it again.

    *  Exported from  MasterCook  *

                 Grilled Corn Soup w/Southwestern Creams

Recipe By     : Adapted from Red Hot Peppers by Jean Andrews
Serving Size  : 8    Preparation Time :0:00
Categories    : Chiles                           Corn
                Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ears          corn on the cob -- partially husked OR
   2      11 oz cans    kernel corn (no salt) -- OR
   1      pkg           frozen corn kernels -- thawed
   3      cups          chicken stock -- or canned broth
     1/2  cup           carrots -- chopped
     1/2  cup           celery -- chopped
     1/2  cup           onion -- chopped
   2      cloves        roasted garlic -- squeezed from skins
   1                    serrano chile -- seeded & chopped
   1 1/2                ancho chiles -- cut in half & seeded
   4 1/2  tbsp          milk
   3      tbsp          fat free sour cream or plain yogurt
                        Garnishes:
   2                    corn tortillas -- cut in strips
                        Vegetable Oil -- for frying
                        coarse salt -- for sprinkling
                        ground ancho chile pepper -- for sprinkling
(opt)

Open cans of corn and drain well. When drained, dry with paper towels.
If using frozen, thaw and dry with paper towels. Set aside.

Heat a cast-iron pan over medium-high heat. When hot, add corn kernels.
Toast until lightly charred. Place chicken stock, carrots, celery,
onion, garlic, and serrano chile in a saucepan. Bring to a boil, then
let simmer over medium-low heat for 5 minutes. Add the charred kernels
to the stock and let simmer 10 minutes. Plug in a hand blender ( or pour
all ingredients into blender) and whiz until pureed, leaving a few
pieces so it is a bit chunky.  If using blender, puree in blender on
highest number until completely smooth. Pour back into saucepan. Add the
ancho cream, garnish with fried corn tortillas and serve.

To make ancho cream: Place the ancho in a preheated 400°F oven for 45
seconds. Remove and place in a mixing bowl. Add warm water to cover and
let stand 10 minutes. When the ancho has softened, remove from the water
and place in a blender with the milk. Process until smooth. Pass the
mixture through a fine strainer. Whisk in the sour cream.

To make fried corn tortilla strips: Heat vegetable oil in a 2 qt
saucepan and heat until 375°F. When it reaches temperature, place corn
tortilla strips in oil, a few at a time, so not to lower temperature.
Fry until golden. Drain on paper towels. While still hot, sprinkle with
coarse salt and some ground ancho chile (optional).

To plate: Ladle soup into serving bowls, put another dollop of fat free
sour cream or ancho cream on top. Place tortilla strips on top, towering
as high as you can. You can also serve with some bread to clean the bowl
with, if you like. Isn't as authentic as the tortilla strips, but it
cleans the bowl well so you get all the soup.

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NOTES : Original recipe from Red Hot Pepper by Jean Andrews, p. 120-121.
Published by Macmillan General Reference, A Simon & Schuster Macmillan
Company, 1633 Broadway, NYC 10019-6785, Copyright 1993 by Jean Andrews,
ISBN # 0-02-502251-2

RisaG