It's been a while, I know. I'm sorry. I've been fairly tied up and so it goes. But, things seem to be clearing out and hopefully I'll find a little old-fashioned groove any day now. One thing that points in the direction of a happy groove well-remembered and actually reconstructed is a soup I made tonight: Cold curried corn, poblano and buttermilk soup. Only I made it with a jalapeno because that's what I had.
It's a great soup and for a while I made it all the time. Tonight, stepping back into that soup was like meeting an old friend. Ironically, when I used to make this soup often, I was going through a much sadder time. It's nice to bring it back when things are generally happier. It's a Martha Stewart Living recipe, one from at least seven years ago. In any case, it's really tasty. Here it is:
Cold Curried Corn, Poblano, and Buttermilk Soup
* 1 teaspoon vegetable oil
* 1/2 yellow onion, finely chopped (about 1 cup)
* 1/2 poblano chile, seeded and finely chopped (about 1/2 cup)
* 1 large garlic clove, minced
* 1 teaspoon ground coriander
* 1/2 teaspoon ground cumin
* 1/8 teaspoon ground turmeric
* 2 1/4 cups corn kernels, (about 4 ears)
* 3 cups nonfat buttermilk
* 3/4 teaspoon coarse salt
1. Heat oil in a medium saucepan over medium heat. Add onion, poblano chile, and garlic; sauté until onion is soft and translucent and chile and garlic are tender and fragrant, about 5 minutes.
2. Add coriander, cumin, and turmeric, and cook until they are toasted and fragrant, about 2 minutes. Add corn, and sauté until kernels are lightly browned, about 5 minutes. Remove from heat, and let cool slightly.
3. Transfer 1 1/2 cups corn mixture to the bowl of a food processor fitted with the metal blade, and add buttermilk and salt; puree until mixture is smooth. Transfer to a large bowl or plastic storage container; stir in remaining corn mixture. Cover with plastic wrap, and place in refrigerator until soup is well chilled, at least 2 to 3 hours. Remove from refrigerator; ladle into bowls, and serve.