Corn Lime Soup with Cumin Scented Tortilla Strips

There is something about soup that I cannot resist. Even in the summer, I wait for days that are a bit on the cooler side for a warm soup. Or, I make a chilled one! Either way, I hugely enjoy them no matter the temperature. Corn Lime Soup

On a cooler summer evenings in Seattle a soup that is on the lighter side while being packed with flavor; that is what you want. Corn soup with cumin, lime, roasted bell peppers, and tortillas? Something like that is perfection. I first tried this recipe because it was one of Chef Sarah Moulton’s. Over time I have made it my own with little tweaks here and there. One thing I did learn from her though was that you can extract huge flavor if you place the corn cobs right into the soup as it simmers. Yes, very true and like a revolution to me in soup making way back when.

Carefully cutting the kernels from the cobs.

So the other day I saw fresh corn at the market, and the temperature only in the 70’s I knew I had to make this soup. I trimmed all the kernels from the ears, chopped veggies, roasted peppers, and made a salt / lime / cumin mix for the tortillas. While the soup simmered with the cobs in it, I fried up the tortillas. As I pureed and strained a bit of the soup, I also peeled the roasted bell peppers. As the soup was finishing, I stirred in the remainder of the corn kernels I reserved along with some fresh lime juice, roasted bell peppers, and minced jalapeno. It was all coming together, all the flavors were layered and waiting to be tasted. I ladled the soup into the bowls, we topped them with the seasoned tortillas and more fresh lime. It was light, warm, rich with corn, and an underlining spiciness. Perfection! Soup in the summer is fitting, especially if it is a corn one like this.

The Corn Lime Soup topped with the Cumin Lime Tortilla Strips.

Corn Lime Soup with Cumin Scented Tortilla Strips (Serves 6)

*Note: I like this soup as is; but there are times I have garnished it with fresh cilantro and diced avocado as well.

10 ears of corn

3 cups chicken or veggie stock

2 tsp ground cumin, divided

2 onions (medium in size), chopped small

4 celery stalks, chopped small

1 tbsp butter

sea salt and fresh black pepper to taste

1 red or orange bell pepper

2 limes - 1 juiced and zested, the other sliced

Chive, chopped for garnish

6-8 corn tortilla cut into strips

vegetable oil for frying

First, take all the corn cobs and carefully cut the corn kernels from the cob. Reserve the cobs and about 1 - 1 1/2 cups of corn kernels. Place a large soup pot over medium heat. Melt your butter in the pot and add your onion, celery, and 1 tsp of the cumin. Stir it all together and let it simmer and sizzle until the onion becomes translucent. About 5 minutes.

Next, add all but the reserved corn and the broth. Along with this add as many of the cobs that will fit into the pot with out ti over flowing. Let it all come to a simmer for about 15 minutes.

Meanwhile, roast your bell pepper in the boiler or on your burner (whatever you are comfortable with). Roast it until the skin is all blistery and charred and set aside to cool. Also, in a bowl stir together about 1 tsp of salt along with your lime zest and the other 1 tsp of ground cumin; and set it aside.By now, your soup should have simmered for the 15 minutes. Remove the corn cobs and discard them. With an immersion blender puree the soup. Strain about a 1/3 of it. Pressing on the solids to release all the liquid. Place the liquid back into the pot and discard the solids. Add your reserved corn to the soup, along with the jalapeño; and keep the soup over a very low flame to be sure it stays warm. Peel your bell pepper and roughly chop it into small pieces. State your soup and season as needed with you salt and pepper too at this point.

Then, in a pot pour in your vegetable oil. Heat it over medium heat and slowly add your tortilla strips. Fry them until golden and drain them on a paper towel lined plate. While still hot sprinkle with your salt / cumin / lime mixture and set aside.

Finally, stir in the chopped roasted bell pepper to the soup along with the lime juice you have reserved. Ladle the soup into the bowls and top it with the tortilla strips, chopped chives, and a lime slice along the side. Enjoy while warm.