Corn Soup with Roasted Poblanos and Zucchini Blossoms

Corn Soup with Roasted Poblanos and Zucchini Blossoms
Photo by www.myrecipes.com

Ingredients

  • 2 tablespoons olive oil
  • 1 to 2 serrano chiles, finely chopped
  • 1 large yellow onion, chopped
  • 10 ears freshly picked corn
  • 8 small zucchini blossoms, halved lengthwise
  • 1 cup Oregano Queso Fresco or store-bought queso fresco (see Notes) or mild feta cheese, crumbled
  • About 2 tsp. sea salt
  • + 3 more ingredients
    • 3 large poblano chiles
    • 1 Trombetta zucchini (see Notes; 7-in. piece) or 1 medium regular zucchini, seeded and cut into 1/4-in. dice (about 1 1/2 cups)
    • 4 large garlic cloves, minced

1. Turn on broiler. Put poblanos on a foil-lined rimmed baking sheet and roast 4 in. from heat, turning once, until blackened, 10 to 15 minutes total. Put poblanos in a bowl, cover, and let sit 30 minutes to loosen skins; then peel, stem, and seed. Cut poblanos into 1/2-in. dice and set aside. 2....

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