CORN AND ROASTED POBLANO SOUP ... something different for your Thanksgiving Menu
"Corn and roasted poblanos are one of those sweet and spicy combinations that give Mexican cooking its lovely complexity. Poblanos' heat can vary widely according to season, so reduce the quantity if yours are from a hot crop. They are not meant to overpower the delicate corn...."
INGREDIENTS
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2 quarts whole milk
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2 tbsp cumin seeds
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2 bay leaves
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sprig of fresh rosemary or 1/2 tsp dried
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1/4 cup olive oil or 4 tbsp unsalted butter
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2 large onions diced
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2 tsp salt
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Freshly ground white pepper to taste
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4 go 6 minced garlic cloves
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2 tsp ground cumin(if desired)
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8 cups fresh or frozen corn kernels
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About 1 to 2 generous cups of poblano chiles, roasted, peeled, seed and diced. (This amount depends on how hot your poblanos are)
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A bunch of chives or green onions thinly sliced on the diagonal, for garnish.
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