Serves Four
- 1 tablespoon butter
- 1 onions, peel and diced
- 2 stalks celery, diced
- 4 ears fresh shucked corn, cut off the cob
- 1 teaspoon cumin
- 2 teaspoons salt
- 1 teaspoon white pepper, ground
- 2 cups chicken stock
- 2 poblano chiles, roasted, peeled and sliced
- 4 ounces crumbled queso fresco (can substitute feta cheese, goat cheese etc.)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon cilantro, chopped
In a soup pot over medium heat add the butter until it melts. Add the onions, celery and cook until they are soft, almost translucent. Add the corn and cook for 3 minutes. Add the cumin, salt and pepper and cook for 2 minutes longer, stirring often. Add the chicken stock and bring the broth to a simmer. Cook the soup for 10 minutes and remove from the pan the heat. Allow the soup to cool before blending. In a blender puree the soup on the highest speed. Once pureed pass the soup through a fine mess strainer back into a clean soup pot. Warm the soup to a simmer and taste for seasoning.
If needed add more salt and pepper to taste.
To serve ladle equal portions into the soup bowls, garnish the soup with chiles, queso fresco, a drizzle of olive oil and chopped cilantro.