CREAMY CORN SOUP WITH CHARRED CHERRY PEPPERS AND YOGURT
By Published: July 26, 2010
Ingredients
- 12 ears corn
- 1 small white onion small dice
- 4 stalks celery small dice
- 2 tablespoons ginger chopped
- 2 tablespoons garlic chopped
- 3 whole cherry peppers
- pinch ground black pepper
- 1/2 cup white wine
- 1 tablespoon lemon thyme chopped
- 1 quart vegetable stock
- 1/2 cup plain yogurt
Instructions
- On grill roast 12 ears of corn: with husk still on. (15 minutes)
- Peel and shave off corn and reserve. Use cobs for stock.
- Char peppers too so they blister.
- Make a vegetable stock with carrot, corn cobs, onion, water and white
wine - you want to yield at least a quart of stock.
- In a pot sautee in a little oil, celery, onion, garlic, and ginger for 3
minutes.
- Deglaze with white wine.
- Add stock , thyme, chopped charred peppers, and ground black pepper. Do not add corn kernels yet.
- Let simmer for 35 minutes.
- Once simmering is done, add corn kernels and simmer 10 more minutes.
- Purée with hand blender and season with salt & pepper. Starches will release from corn and act as a natural thickener.
- Stir in fresh yogurt and top with chives and pepper.
- Course: Soup
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[...] eyes open for some fresh recipes you can try in your own kitchen! This week I posted a fantastic creamy corn soup with charred cherry peppers and yogurt. Let me know what you [...]