Mexican corn soup(courtesy gourmet magazine)

 
                   Mexican Corn Soup (courtesy Gourmet Magazine)
 
 Recipe By     :COOKING LIVE SHOW #CL8676
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  teaspoons     minced garlic
        3  tablespoons   olive oil
        1  cup           chopped onion
        2  2-inch        jalapeno peppers, -- minced
        2  teaspoons     ground cumin
    1 1/2  teaspoons     ground coriander seed
                         Salt and freshly ground black pepper
      1/2  cup           thinly sliced carrot
      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
        3  tablespoons   minced fresh coriander or parsley leaves, 
 			-- or to taste
                         Cayenne to taste if desired
                         Garnish: Fried tortilla strips
 
 
 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.
 
 Yield: About 6 cups, serving 6
 
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