Roasted Corn & Hatch Green Chile Soup

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My friends have called me “the Soup Whisperer” because, as I do with salads, I get a creative idea for a soup “starter” and then compose a pot that builds on and enhances whatever the inspiration was.  I used to give out “Soup Certificates” for the holidays: handmade “coupons for soup” that had lots of ingredients listed, with little checkboxes beside each one, and the recipient could make selections from the choices listed or add their own.  Within a week, they’d receive a custom pot of soup. It was a delightful gift (for them and me) and a great way for me to stretch my creative, culinary mind.

This week’s lunch started in a similar fashion: when Hatch chiles where plentiful, I roasted a bunch under the broiler, chopped them and tucked them away in the freezer.  At Trader Joe’s on last Friday, the roasted corn kernels leapt out of the freezer case and into my cart, so I knew it was time to bring out some of the roasted Hatch heat.  Enhancing the roasted flavors even more, I put a yellow onion and garlic into the oven, and accentuated the soup with toasted, ground cumin & coriander.

I prefer a pureed soup, but reserved about a cup of the whole kernels because the bright little pops of yellow peeping up out of the bowl  make me smile.  Whole sorghum, cooked with salt & Hatch chiles mixed in and toasted pumpkin seeds both provide a contrasting texture to the slightly bumpy soup and to add a little zing.   A final scattering of cabbage, tossed in vinegar and oregano, finish up a great meal.

For the soup:

  • Frozen, roasted corn kernels
  • Roasted, de-seeded Hatch green chile
  • Roasted yellow onion
  • Roasted garlic clove (2-3)
  • Water
  • Toasted, ground cumin & coriander (about 1 tsp each)
  • Dried oregano (about 1 tsp)
  • Juice of 2 limes
  • Salt

Add-ons:

  • Whole grain sorghum, cooked according to package directions
  • Roasted Hatch chile
  • Salt
  • Toasted salted pumpkin seeds

For the Cabbage:

  • Cabbage, 1/2 a small head
  • Shallot, 1 small
  • Red chile flake (about 1 tsp)
  • Salt
  • Dried oregano (about 1 tsp)
  • Dijon mustard (about 1 TBS)
  • Fresh oregano leaves (about 1 TBS)
  • White wine vinegar (about 2 TBS)
  • Apple cider vinegar (about 1 TBS)
  • Honey (about 1 tsp)
  • Sumac (about 1/2 tsp)

One Comment Add yours

  1. Carol Corn says:

    body{font-family: Geneva,Arial,Helvetica,sans-serif;font-size:9pt;background-color: #ffffff;color: black;}

    Love your description!

    Like

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