*  Exported from  MasterCook II  *

                  Mexican Corn Soup (Courtesy Gourmet Magazine)

Recipe By     : Cooking Live Show #CL8676
Serving Size  : 6    Preparation Time :
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  ts            Garlic -- minced
       3  tb            Olive oil
       1  c             Onion -- chopped
       2                Jalapeno peppers (2") -- minced
       2  ts            Ground cumin
   1 1/2  ts            Ground coriander seed
                        Salt
                        Freshly ground black pepper
     1/2  c             Carrot -- thinly sliced
     1/2  c             Celery -- thinly sliced
   3 1/2  c             Chicken stock or broth
       8                Corn ears -- shucked, kernels
                        - cut off cobs, kernels & cobs
                        - reserved separately
       1                Red bell pepper -- roasted,
                        - chopped fine
       3  tb            Fresh coriander or parsley --
                        - or to taste, minced
                        Cayenne -- to taste (optional)
                        Garnish:
                        Fried tortilla strips

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, ground coriander, 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, corn cobs, and 2-1/2 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 puree 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, minced coriander,
cayenne, salt, and black pepper to taste, and serve the soup at room
temperature. Garnish with fried tortilla strips.

Yield: 6 Servings


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