Receta Roasted Corn And Green Chile Soup
by Global Cookbook

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	Raciónes: 4

Ingredientes

Using tongs, hold chile directly over flame of gas burner, turning frequently, till entire surface is blistered. (Alternatively, roast chile under broiler.) Place roasted chile in medium bowl. Cover with plate and let steam 20 min. (Alternatively, place chile in small paper bag. Close securely and let steam.) When cold sufficient to handle, peel off charred skin and throw away. Remove and throw away seeds. Finely chop chile flesh; set aside.
Using a sharp knife, cut corn off cobs; reserve cobs. Heat small cast-iron or possibly other heavy skillet over medium heat. Add in corn and cook, stirring occasionally, till well browned, 10 to 12 min. Set aside.
Break reserved cobs in half. In large saucepan, combine broth and cobs. Bring to a boil. Reduce heat, cover and simmer 15 min. Throw away cobs.
In food processor or possibly blender, combine reserved corn kernels and broth and process, in batches if necessary, till very smooth. Strain through fine-mesh sieve back into saucepan, using a rubber spatula to press mix through mesh. Stir in tofu, reserved minced chile, and salt and pepper to taste. Rewarm over low heat, stirring occasionally.
Ladle soup into bowls and garnish each serving with cilantro. Serve with lime wedges if you like.
This recipe yields 4 servings.
Comments: Simmering ears of corn in broth enhances the soup's sweet flavor. (When using frzn corn, skip this step.) To add in more "heat," double the number of green chilies.