Corn Soup with Roasted Poblanos and Zucchini Blossoms

Name: Corn Soup with Roasted Poblanos and Zucchini Blossoms
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 10 ears freshly picked corn; 237 milliliters Oregano Queso Fresco or store-bought queso fresco (see Notes) or mild feta cheese, crumbled; 4 larges garlic cloves, minced; 2 Tbsps olive oil; 3 larges poblano chiles; 2 teaspoons About sea salt; 1 to 2 serrano chiles, finely chopped; 1 large yellow onion, chopped; 1 Trombetta zucchini (see Notes; 7-in. piece) or 1 medium regular zucchini, seeded and cut into 1/4-in. dice (about 1 1/2 cups); 8 smalls zucchini blossoms, halved lengthwise

Corn Soup with Roasted Poblanos and Zucchini Blossoms is a gluten free and vegetarian soup. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 232 calories, 10g of protein, and 10g of fat each. It is perfect for Autumn. Head to the store and pick up poblano chiles, mild feta cheese, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Turn on broiler. Put poblanos on a foil-lined rimmed baking sheet and roast 4 in. from heat, turning once, until blackened, 10 to 15 minutes total. Put poblanos in a bowl, cover, and let sit 30 minutes to loosen skins; then peel, stem, and seed.

Ingredients you will need

Poblano Pepper

Equipment you will use

Baking Sheet

Broiler

Bowl

Aluminum Foil

Cut poblanos into 1/2-in. dice and set aside.

Ingredients you will need

Poblano Pepper

Meanwhile, slice corn kernels from cobs.

Ingredients you will need

Corn Kernels

Heat olive oil in a large, wide pot over medium heat and add onion, serranos, and 2 tsp. salt. Cook, stirring occasionally, until softened, 5 minutes. Stir in garlic and corn kernels and cook 3 minutes more.

Ingredients you will need

Corn Kernels

Olive Oil

Garlic

Onion

Salt

Equipment you will use

Pot

Pour just enough water into pot to cover corn. Bring to a simmer, covered, and simmer 15 minutes.

Ingredients you will need

Water

Corn

Equipment you will use

Pot

Put diced zucchini in a small saucepan with just enough salted water to cover. Bring to a simmer and cook until tender-crisp, about 2 minutes.

Ingredients you will need

Zucchini

Water

Equipment you will use

Sauce Pan

Drain.

In batches, whirl corn soup in a blender until very smooth. Strain through a fine-mesh colander into a bowl, mashing to press out liquid. (If too thick, add some water.) Season with salt. To serve the soup hot, return to pot and reheat gently (do not boil); to serve cold, chill at least 2 hours.

Ingredients you will need

Water

Corn

Salt

Soup