Roasted Corn and Poblano Soup with Lime Cream

Sweet corn and poblano peppers make a particularly composed soup: the corn brings warmth and natural sweetness, while the peppers add a mild grassy depth rather than blunt heat. A little lime at the end keeps the bowl bright and balanced.

Ingredients

• 6 ears corn, husked
• 2 poblano peppers
• 1 medium yellow onion, diced
• 3 garlic cloves, sliced
• 2 tablespoons olive oil, plus a little extra for serving
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon smoked paprika
• 750 ml vegetable stock
• 100 ml double cream or heavy cream
• 2 tablespoons sour cream or crème fraîche
• Finely grated zest and juice of 1 lime
• 2 tablespoons chopped coriander, plus extra to finish
• 40 g crumbled cotija or feta, optional
• Salt and freshly ground black pepper

Instructions

1. Heat the grill or a ridged grill pan to high. Char the corn and poblano peppers until the corn is spotted and the peppers are blistered on all sides. Set the corn aside. Place the peppers in a bowl, cover for 10 minutes, then peel, seed, and slice them.
2. Cut the kernels from the cobs. Reserve a small handful for garnish if you like a little texture in the finished soup.
3. In a heavy saucepan, warm the olive oil over medium heat. Add the onion with a pinch of salt and cook for 6 to 8 minutes until softened but not browned. Stir in the garlic, cumin, oregano, and smoked paprika for 30 seconds.
4. Add the corn kernels and sliced poblano peppers. Pour in the stock, bring to a gentle simmer, and cook uncovered for 15 minutes so the flavours settle together.
5. Blend the soup until very smooth. Return it to the pan, stir in the cream, and season carefully with salt, pepper, lime zest, and most of the lime juice. Thin with a little extra stock or hot water if needed.
6. Whisk the sour cream with the remaining lime juice to make a loose lime cream. Ladle the soup into warm bowls and finish with the lime cream, coriander, reserved corn, and optional cotija or feta.

Tips

• For a deeper roasted flavour, scrape the stripped cobs into the pot and simmer them with the stock, then remove before blending.
• If you prefer more heat, add a small jalapeño with the onion rather than increasing the dried spices.
• The soup keeps well for two days in the refrigerator; add the lime cream only when serving.