Roasted Corn Pasilla Soup, photo by Hispanic Kitchen

Roasted Corn Pasilla Soup

Cuisine: Latin
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 6-8 servings

This Roasted Corn Pasilla Soup recipe courtesy of Essensia at The Palms Hotel & Spa in Miami melds the sweetness of corn with the robust flavor of pasilla and jalapeño peppers and onions and garlic. This elegant soup can be enjoyed whether the weather is cool, mild or cold.

Essensia boasts a local, organic and seasonal approach to its menu, and is participating in the Seed Food & Wine Festival, taking place in Miami and Miami Beach Nov. 2 through Nov. 6, 2016. The premier plant-based food and wine festival in the country, SFWF celebrates delicious plant-based foods, fine wine, craft beer and spirits, lifestyle products and companies, all while raising awareness about conscious and sustainable living. Seed will gather some of the most talented speakers, chefs, celebrities, athletes and authors to savor a week of food, cocktails, parties, seminars and events, including a Grand Tasting, the nation’s first Plant-Based Burger Battle and SEED Summit, a gathering of bloggers, influencers and content creators.

Ingredients

  • 2 roasted yellow bell pepper peeled and seeded
  • 12 ears fresh corn roasted, peeled and cut from cob
  • 2 pasilla peppers roasted, peeled and seeded
  • 2 medium onions rough chopped
  • 1 jalapeño pepper seeded, chopped
  • 1/2 cup roasted garlic
  • 2 bunches fresh cilantro leaves
  • 1-1/5 quarts almond or soy milk
  • 2 quarts stocks
  • 2 tablespoons honey
  • 3 tablespoons dried Mexican oregano
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoons cumin powder
  • 1 lime juiced
  • salt and pepper to taste
  • Microgreens (garnish)

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Directions

  1. Add all ingredients to a large stock pot with the exception of stock, almond or soy milk, lime juice and cilantro.
  2. Cook on medium heat for 10 to 12 minutes stirring occasionally, then add almond or soy milk and stock. Continue to cook for 35 to 45 minutes on medium low heat (stirring occasionally). Remove pot from stove top, add cilantro and lime juice.
  3. Transfer combined soup to blender and blend being very carefully to start on the lowest speed possible, and slowly increasing the speed to high until a smooth, velvety texture has been achieved. Season with salt and pepper. Add stock or soy/almond milk to achieve proper consistency.
  4. Garnish with a few kernels of the roasted corn and microgreens.
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