Fire Roasted Poblano & Corn Soup

Flavors / Smokes Used

Flavor / Smoke Usage Rate Description
Nat Roast FL RA09030-OS 0.40% Nat Roast FL RA09030-OS adds a savory, roasted character.
Fire Roasted RA17007 0.40% Fire Roasted RA17007 adds fire roasted flavor with a smooth meaty finish as if cooked over an open flame with a light smoke finish.

Ingredients

Ingredient OZ. LBS. GRAMS % WEIGHT
Poblano Pepper, roasted, peeled, small dice 2.81 0.18 79.80 7.98
Whole Milk 8.36 0.52 236.90 23.69
Vegetable Broth 8.54 0.53 242.00 24.20
Cumin Seeds 0.12 0.01 3.50 0.35
Chiles in adobo sauce w/o seeds, diced 0.15 0.01 4.20 0.42
Adobo Sauce 0.05 0.00 1.40 0.14
Bay Leaf 0.00 0.00 0.10 0.01
Rosemary, fresh, sprigs 0.00 0.00 0.10 0.01
Corn, frozen 10.53 0.66 298.40 29.84
Heavy Cream 0.98 0.06 27.90 2.79
Cumin, ground 0.04 0.00 1.20 0.12
Garlic, minced, jarred 0.12 0.01 3.30 0.33
Salt 0.08 0.01 2.30 0.23
Butter 0.26 0.02 7.50 0.75
Onion, small dice 3.22 0.20 91.40 9.14
TOTALS 35.26 2.21 1000 100%

Preparation

  1. Roast/blacken the poblanos over a flame, peel skins off, remove seeds and dice.
  2. Remove seeds from chiles in adobo sauce, deseed and dice.
  3. Combine the milk, vegetable broth, chiles, adobo sauce, rosemary, bay leaf in sauce pan.
  4. Toast the cumin seeds in a dry frying pan until aromatic. Add directly to the milk mixture.
  5. Bring the mixture to a gentle simmer. Do not boil. Remove from heat and rest for 20 minutes.
  6. Saute the onions in butter until translucent. Add the salt and cumin and saute until aromatic.
  7. Roast the frozen corn in an oven at 300 degrees F for 9 minutes.
  8. Add the poblanos and corn to the onion saute until corn browns.
  9. Place corn/onion mix to a kettle and strain the milk mixture into it. Heat on medium until warm.
  10. Puree 1/3 of the soup and add it back to the kettle. Add the heavy cream and the Red Arrow product and heat again until warm.
Fire Roasted Poblano & Corn Soup