Spicy Mexican Corn & Vegetable Soup
Spicy Mexican Corn and Vegetable Soup recipe
Yield
6 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
garlic
minced |
|
| 3 | tablespoons |
olive oil
|
|
| 1 | cup |
onions
chopped |
|
| 2 |
jalapeño pepper
2 inches each, minced |
*
|
|
| 2 | teaspoons |
cumin
ground |
|
| 1 ½ | teaspoons |
coriander seeds
ground |
|
|
salt and black pepper
freshly ground |
*
|
||
| ½ | cup |
carrots
thinly sliced |
|
| ½ | cup |
celery
thinly sliced |
|
| 3 ½ | cups |
chicken broth
|
|
| 8 | ears |
corn
shucked, the kernels cut off the cobs, and the kernels and cobs reserved separately |
*
|
| 1 |
sweet red bell peppers
roasted and chopped fine |
*
|
|
| 3 | tablespoons |
cilantro
minced fresh |
|
|
cayenne pepper
to taste |
*
|
||
|
tortilla chips
fried, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
garlic
minced |
|
| 45 | ml |
olive oil
|
|
| 237 | ml |
onions
chopped |
|
| 2 | each |
jalapeño pepper
2 inches each, minced |
*
|
| 1E+1 | ml |
cumin
ground |
|
| 7.5 | ml |
coriander seeds
ground |
|
| 1 | x |
salt and black pepper
freshly ground |
*
|
| 118 | ml |
carrots
thinly sliced |
|
| 118 | ml |
celery
thinly sliced |
|
| 828 | ml |
chicken broth
|
|
| 8 | ears |
corn
shucked, the kernels cut off the cobs, and the kernels and cobs reserved separately |
*
|
| 1 | each |
sweet red bell peppers
roasted and chopped fine |
*
|
| 45 | ml |
cilantro
minced fresh |
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 1 | x |
tortilla chips
fried, for garnish |
*
|
Directions
In a kettle cook the garlic in the oil over moderately low heat, stirring for 1 minute, add the onion and the jalapeno peppers, and cook the mixture, stirring, until the onion is softened.
Add the cumin, the ground coriander seed, and salt and black pepper to taste and cook the mixture, stirring, for 2 minutes.
Add the carrot and the celery and cook the mixture over moderate heat, stirring, for 5 minutes.
Add the stock, the corn cobs, and 2½ cups water and simmer the mixture for 15 minutes.
Add all but 1 cup of the reserved corn kernels, simmer the mixture for 12 to 15 minutes, or until the kernels are very tender, and discard the cobs.
In a blender purée the mixture in batches, blending each batch on high speed for at least 1 minute, or until it is very smooth.
(If an even smoother soup is desired, after using the blender force the mixture through a fine sieve set over a bowl, pressing hard on the solids.)
Let the soup cool to room temperature.
In a small saucepan of boiling water boil the remaining 1 cup reserved corn kernels for 2 to 4 minutes, or until they are tender, drain them in a colander, and refresh them under cold water.
Stir the corn into the soup with the roasted bell pepper, the minced coriander, the cayenne, and salt and black pepper to taste and serve the soup at room temperature.
Garnish with fried tortilla strips.
