Friday, August 20, 2010

Spicy Corn Soup














There's still some summer left.  Time for soup!

I had this bright idea to serve a soup designed to be served like revenge: cold.  Except everyone hated this soup cold.  So I went back and heated it up again.  They were right.  This particular soup is really better hot.

The spiciness come from adobo sauce.  Adobo is Spanish for "burns like an SOB."  No, it actually means "sauce" or "marinade."  According to Wise Geek, it is usually made of tomatoes, chili peppers, garlic, vinegar, plus other spices depending upon the brand.  It comes in a small can packed with chipotle peppers. You can find it in the Mexican section of the supermarket.   

Tip Alert!  When I don't use the entire can in a recipe, I pour the remainder in a freezer bag, flatten then freeze it so I can break off a chunk the next time I need some of the sauce or just one pepper.

I must warn you, adobo sauce is rather spicy.  Despite being "cut" with olive oil, you might want to use just a couple drops of the mixture, then taste.  Add more if you still can breathe.

Spicy Corn Soup
adapted from epicurious.com
yield:  4 servings


3 Tbl. olive oil, divided
1 medium onion
3 cups fresh or frozen corn kernels (from about 3 ears of corn), defrosted if frozen
2 cups low-salt vegetable or chicken broth
2 Tbl. fresh lime juice, divided
1 tsp. kosher salt
1/2 tsp. coarsely ground pepper
1 tsp. adobo sauce (from a can of chipotle chiles in adobo sauce)
Fresh cilantro leaves, for garnish














Peel the onion, then cut off the top.  Cut into the onion as if you were slicing it, but not all the way down.  Then turn the onion 90 degrees and do the same almost slicing.  It will look almost like a tic-tac-toe board.














Finally, turn the onion so that the top is facing left (or right if you are right-handed) and start slicing, all the through this time.   Voila! Chopped onion in a semi-uniform size!

Heat 1 tablespoon of the olive oil in a heavy large saucepan over medium-high heat. Add chopped onion and sauté until edges start to brown, about 4-5 minutes.














Add corn kernels, broth, and 1 tablespoon of the lime juice.














  Bring mixture to boil. Reduce heat to medium and simmer until corn is just tender, about 3-4 minutes.














Using a hand blender, puree soup until almost smooth. Stir in remaining 1 tablespoon lime juice, salt and pepper.

Whisk remaining 2 tablespoons olive oil and adobo sauce in small bowl to blend.














Divide soup among 4 bowls. Drizzle soup sparingly with adobo oil.   If you think food should not hurt, use much less than in the photos!














Garnish with cilantro (if desired).

1 comment:

Chef Dennis said...

if you think food should not hurt...lol....that sounds like it could be a good slogan for some restaurant chain! Great soup, and sometimes you need to spice things up a bit!

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