Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Tomato-Poblano Soup with Corn

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Tomato-Poblano Soup with Corn

Article excerpt

This recipe simmers a garden or CSA basket harvest into a mildly spicy bowlful of goodness. Here, as chili pepper expert Maricel Presilla noted, the chili is "a group player, adding heat, texture and a green counterpoint to the bright tomatoes."

3 pounds ripe tomatoes (about 6 large)

2 tablespoons olive oil

½ large sweet onion, chopped

2 garlic cloves, minced

Kosher salt, divided

Freshly ground pepper

1 cup fresh corn kernels

2 poblano chilies, seeded and cut into ½-inch pieces

1 to 2 serrano or jalapeno chilies, with some seeds, minced

1½ teaspoons ground cumin

1 cup chicken broth

Place box grater in a pie plate. Puree the tomatoes by rubbing each against the large grater holes until nothing but skin and core is left, transferring puree to a bowl as you grate. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.