Grilled corn soup with ancho chile cream

4 servings

Ingredients

Quantity Ingredient
4 larges Ears corn, husks removed OR
2½ cup Frozen corn kernels
2 Garlic clove(s)
½ cup Carrots, diced
½ cup Onion(s), diced
¼ cup Celery, diced
1 Ancho chile OR
1 teaspoon Paprika
1 Jalapeo pepper finely diced OR
½ teaspoon Cayenne
1½ cup Chicken stock
1 cup Heavy cream or half and half
¼ cup Heavy cream
1 tablespoon Sour cream

Directions

ANCHO CHILE CREAM

Grill the ears of corn for 5 minutes over a hot flame. Cut the corn kernels off the ears and combine the cut corn with the garlic, onion, celery, jalapeo pepper and chicken stock in a heavy pan and simmer for 30 minutes. (If a less spicy soup is desired, removethe skin and seeds of the jalapeo before using it.) Add the cream and boil the mixture for 5 minutes. Pure the soup in a blender for approximately 1 minute and serve it hot with ancho chile cream.

Ancho Chile Cream: Simmer the ancho chile and heavy cream together for 5 minutes. Pure the mixture in a blender and strain out the seeds. Cool and add the sour cream. Swirl 1 tablespoon of ancho chile cream over each serving of soup.

Note: use yellow wax chile substituted equally for the ancho chile.

Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 24-25 Submitted By DIANE LAZARUS On 04-18-95

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