|
Features for "Ala Mexicana Corn Soup"
Served as main course. Non-vegetarian dish. Speciality: Healthy, Low Cholesterol, Low Sat. Fat, Low Calorie diet.
Ingredients for "Ala Mexicana Corn Soup" (Click here for measurement conversion) 2 teaspoons minced Garlic
3 Tablespoons Olive Oil
1 cup chopped Onions
2 fresh Jalapeno Peppers, seeds and ribs discarded and the flesh minced (2-inch, wear rubber gloves)
2 teaspoons ground Cumin
1 1/2 teaspoons Coriander powder
Salt and freshly ground Black Pepper
1/2 cup thinly sliced Carrots
1/2 cup thinly sliced Celery
3 1/2 cups Chicken stock or canned chicken broth
8 Ears Corn, shucked,the Kernels cut off the cobs,and the Kernels and Cobs reserved separately
1 Red Bell Pepper, roasted and chopped fine
2-3 Tablespoons minced fresh Coriander or fresh Parsley Leaves, to taste
Cayenne, to taste if desired
Fried Corn Tortilla strips, garnish
Method for "Ala Mexicana Corn Soup"
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, the ground coriander seed, and 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, the 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, the minced coriander, the cayenne, and salt and black pepper to taste and serve the soup at room temperature. Garnish with fried tortilla strips.
Comments
Preparation time: 20 minutes
Cooking time: 1 1/4 hours
Serves: 6
You may also be interested in
Accidental Hearty Nacho Soup
Salad Bar Gazpacho
Ajo Blanco Soup
Disclaimer: e4eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.
|
