There was a hiatus in the Soup of the Week ambitions due to weather being sufficiently warm that it discouraged soup.

There was a hiatus in the Soup of the Week ambitions due to weather being sufficiently warm that it discouraged soup. Well, that changed.

Yesterday, I made a roasted corn and roasted chilis soup. It's pretty good. I kept some of the kernels and some roasted poblanos for after the pureeing. However, corn soups probably need to be run through a chinois or a tamis because corn kernels just don't want to have anything to do with this whole smooth thing.

Anyway, I sauteed some onions in olive oil, added two of those little cans of roasted green chiles, then added 1lb. of corn kernels, let all that saute then added 4 cups of chicken broth and 2 precooked medium butter potatoes (this was eventually to aid as a thickener). Let it do its thing for a while, tasted it, decided it didn't have much flavor, added some oregano, cumin, garlic and onion powder. Cooked a bit more, removed from heat, added a small bunch of chopped cilantro, and pureed. Retasted, decided it was neither terribly sweet nor terribly spicy, added about 2 tablespoons of honey and some black pepper and another cup of chicken broth so it wasn't too thick to puree. Eventually decided it was reasonable and added another 8 oz. of corn kernels and the 2 very large roasted poblanos cut into chunks.

It tastes fine, but I was really surprised at how the starchy character of the corn overwhelmed the sweet. Also, I wasn't trying for fire hot, but I like a good kick and usually canned chilis have one. Even the poblanos seemed pretty mild after being cooked into the soup. I thought about adding some kind of chili powder or pepper flakes but they're all red or fruity and that doesn't work with the whole sharp, citrusy, green hot pepper thing I had going. Probably it needed about half a pound of roasted green NM Hatch chiles.

I also decided that I had added plenty of cilantro and if it wasn't helping the flavor, the last thing I would do is add more, because cilantro goes from herb to soap in nothing flat. So it was an experiment and I'm ok with eating, but feel I somehow fell short of the mark.

P.S. This is, sadly, one of those situations where you just gotta sieve if you want anything like a smooth texture. I'm too lazy.