Tuesday, November 18, 2008

Soup Anyone

Ok, now we are cooking.  I made this tortilla soup recipe this weekend and it was very good. 

We had a fire going in the fireplace Saturday so I roasted the corn and poblano pepper there instead of on the stove top.  I also added a can of rotel for some spice.  Next time I will probably blend the rotel to make the soup less chunky – I like my soup liquidy.  All in all, I think this recipe is a keeper.  Thank goodness, I think this is about the fifth one I've tried.

Emeril's Tortilla Soup with Fire-Roasted Corn

1 ear corn, shucked
1 poblano pepper, or 1 pasilla or green bell pepper and 1 jalapeno pepper
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
1 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground coriander
1 cup chopped onions
2 teaspoons chopped garlic
1 tablespoon tomato paste
6 cups chicken stock
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
1 teaspoon Essence, recipe follows

Set a stovetop burner to medium heat, and, using a pair of tongs, hold the corn directly over the fire. Roast the corn over the open flame until golden brown, about 8 minutes. Rotate the corn and continue roasting until the entire surface of the corn is browned. Set the corn aside to cool, and once cooled, cut the kernels from the cob and set aside until ready to use. Use the same technique with the poblano pepper, being sure to char the skin until it is black. Once the pepper is charred, place in a sealable plastic bag and allow to steam. After 5 minutes, remove the pepper from the bag and peel off the charred skin. Discard the seeds and stem end, and set the pepper aside.

In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Season the chicken with cumin, salt and coriander. Add the seasoned chicken and cook until brown. Add the onions and garlic and cook, stirring, for 5 minutes. Dice the poblano and add. Add the corn and reserve some for garnish. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a boil then reduce to a simmer. Simmer for 20 minutes. Add the cilantro and lime juice, stir to combine, and remove from the heat. Cover to keep warm.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.



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