Adapted from West Creek Cafe Roasted Corn Soup Recipe-Source: The Nantucket Table by Susan Simon. Shared with us by Lisa M
- 8 ears of corn
-4 TBS olive oil
- salt and freshly ground white pepper
- 1 1/2 minced jalapeno peppers
- 1 yellow onion, coarsely chopped
- 1 garlic clove, minced
- 4 cups vegetable broth
- 2 cups heavy cream
- 3 corn tortillas
Peel corn leaving single layer of husk. Coat corn under husk with 2TBS olive oil. Season with salt and pepper. Roast corn on a baking sheet at 425 F for 20 min. Let cool and remove corn from cob and place aside in a bowl. In a stockpot, sauté onion, garlic, 2TBS olive oil and chopped jalapeños. Add corn and combine all at medium heat. Add 4 cups of vegetable broth and simmer for 20 minutes. Add cream and simmer for 15 minutes. Remove from heat and cool. Puree soup until smooth. Season to taste. Cut corn tortillas in strips and coat with olive oil. Place on baking sheet and bake at 325F for about 8-10 minutes until crisp. Serve soup in individual bowls garnished with tortilla strips.
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