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I haven't tried this recipe yet but got it from a Rachel Ray magazine and it sounds really good. You may remember Brian doesn't eat corn so it may be a while until I do try it. But I thought it also might be good if I get him to actually smoke the 4 ears of corn on the smoker the next time he fires it up. Not only would the corn taste great but those smoked cobs would add a lot of flavor to this soup as well.
I like how only half the soup is put into the food processor (I'd use the blender for this and not the FP) and the other half left as is. I make several soups like this, as it makes for a nice consistency.
One other thing, I think unless you chopped the potato into pretty small pieces, I doubt it would be cooked after only 10 minutes. At any rate, here it is in case it appeals to someone who actually gives it a try...
Smoky Roasted Corn Soup
Serves 4 / Recipe from Rachel Ray Every Day.
4 ears corn -- husked, kernels cut from cobs and cobs reserved
About 2 Tablespoons olive oil
Salt and pepper
3 Tablespoons butter
1 russet potato, peeled and chopped
1 onion, chopped
1 jalapeño chilé, chopped
1 small fresh red chilé, such as finger or Fresno, chopped
2 Tablespoons fresh thyme leaves
4 cloves garlic, chopped
1 teaspoon smoked paprika
4 cups vegetable stock or chicken stock
1/2 cup cream
Chipotle hot sauce, such as chipotle Tabasco, thinly sliced scallions, chopped fresh parsley or cilantro, and radishes cut into matchsticks, for garnish
1. Preheat the oven to 450°F. On a rimmed baking sheet, toss the corn kernels with the oil; season with salt and pepper and spread out in an even layer. Roast until browned in spots, about 15 minutes.
2. In a large pot, melt the butter over medium to medium-high. Add the potato, onion, jalapeno, red chilé, thyme, garlic and paprika. Cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add the corn cobs, stock and 1 cup water. Bring to a boil and simmer until the vegetables are soft, about 10 minutes. Discard the cobs.
3. In a food processor, puree half the stock mixture with half the roasted corn; return to the pot. Add the remaining corn and the cream to the pot. Simmer, stirring often, until heated through, just a couple of minutes; season. Divide the soup among 4 bowls. Top with the hot sauce, scallions, parsley and radishes.
I like how only half the soup is put into the food processor (I'd use the blender for this and not the FP) and the other half left as is. I make several soups like this, as it makes for a nice consistency.
One other thing, I think unless you chopped the potato into pretty small pieces, I doubt it would be cooked after only 10 minutes. At any rate, here it is in case it appeals to someone who actually gives it a try...
Smoky Roasted Corn Soup
Serves 4 / Recipe from Rachel Ray Every Day.
4 ears corn -- husked, kernels cut from cobs and cobs reserved
About 2 Tablespoons olive oil
Salt and pepper
3 Tablespoons butter
1 russet potato, peeled and chopped
1 onion, chopped
1 jalapeño chilé, chopped
1 small fresh red chilé, such as finger or Fresno, chopped
2 Tablespoons fresh thyme leaves
4 cloves garlic, chopped
1 teaspoon smoked paprika
4 cups vegetable stock or chicken stock
1/2 cup cream
Chipotle hot sauce, such as chipotle Tabasco, thinly sliced scallions, chopped fresh parsley or cilantro, and radishes cut into matchsticks, for garnish
1. Preheat the oven to 450°F. On a rimmed baking sheet, toss the corn kernels with the oil; season with salt and pepper and spread out in an even layer. Roast until browned in spots, about 15 minutes.
2. In a large pot, melt the butter over medium to medium-high. Add the potato, onion, jalapeno, red chilé, thyme, garlic and paprika. Cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add the corn cobs, stock and 1 cup water. Bring to a boil and simmer until the vegetables are soft, about 10 minutes. Discard the cobs.
3. In a food processor, puree half the stock mixture with half the roasted corn; return to the pot. Add the remaining corn and the cream to the pot. Simmer, stirring often, until heated through, just a couple of minutes; season. Divide the soup among 4 bowls. Top with the hot sauce, scallions, parsley and radishes.
