Fat Free Salad Dressing: {soups-salads-and-salad-dressings} Grilled Corn Soup with Cilantro and Ancho Chile Cream

Sunday, May 3, 2009

{soups-salads-and-salad-dressings} Grilled Corn Soup with Cilantro and Ancho Chile Cream

Grilled Corn Soup with Cilantro and Ancho Chile Cream

Pureed grilled com gives this soup a smoky essence.

8 ears fresh corn with husks
2 serrano chile peppers
4 cups chicken broth, undiluted
4 garlic cloves, minced
2 medium carrots, chopped
2 small onions, chopped
1 large celery rib, chopped
2 cups whipping cream
1/2 teaspoon salt
Cilantro Cream Ancho
Chile Cream

Soak corn in husks in water 15 minutes. Remove from water; grill corn in husks, covered with grill lid, over medium-high heat (350° to 400°) 15 to 20 minutes or until tender and slightly charred, turning occasionally. Let cool. Remove husks; cut corn kernels from cob, and set kernels aside. Using rubber gloves, seed and mince chiles. Combine chiles, broth, and next 4 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Add corn to vegetable mixture, and simmer 10 minutes or until vegetables are tender. Let cool slightly. Transfer half of corn mixture to an electric blender; process until smooth, stopping once to scrape down sides. Repeat procedure with remaining corn
mixture. Return pureed mixture to pan; bring to a boil. Reduce heat; stir in whipping cream and salt. Cook until thoroughly heated. To serve, ladle soup into individual serving bowls, and swirl Cilantro Cream and Ancho Chile Cream into each serving.

Yield: 6 cups.

Cilantro Cream

5 large spinach leaves
2 cups water
1 cup loosely packed fresh cilantro leaves
3 tablespoons half-and-half
2 tablespoons sour cream

Wash and remove stems from spinach leaves. Bring water to a boil in a small saucepan. Add spinach, and cook 1 minute. Drain and rinse with cold water; drain. Press spinach between paper towels to remove excess moisture. Place spinach, cilantro, and half-and-half in a blender; process until smooth, stopping once to scrape down sides.
Place puree in a fine wire-mesh strainer over a small bowl; press with back of a spoon against sides of strainer to squeeze out liquid. Discard spinach and cilantro in strainer.
Add sour cream to cream in bowl, stirring with a wire whisk until smooth.

Yield: 1/3 cup.

Chile Cream

1 small dried ancho chile pepper
1 cup hot water
3 tablespoons half-and-half
2 tablespoons sour cream

Using rubber gloves, remove and discard stems and seeds from chile pepper. Wash chile in cold water; drain. Tear chile in half, and place in a small bowl; add hot water. Let stand 20 minutes; drain. Place chile and half-and-half in a blender; process until smooth, stopping once 1 scrape down sides. Place puree in a fine wire-mesh strainer over a small bowl; press with back of a spoon against sides of strainer to squeeze out liquid, Discard chile pepper pulp in strainer. Add sou cream to cream in bowl, stirring well with a wire whisk.
Yield: 1/4 cup.

Source : The Costal Living Cookbook via All_Around_Cooking