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Ingredients: 3/4 pound whole garlic head, coated with three tablespoons corn oil Six ears of corn 7 tablespoons olive oil (divided) 1/2 pound or one large onion, peeled Three ribs (1-1/4 pound) celery cut into large dice One small head of garlic cut in half and not peeled Three quarts of chicken stock 1/2 tablespoon chili powder (medium hot) 1 teaspoon ground cumin 1 sprig of fresh thyme 1 bay leaf 1/2 pound (1 large) onion, peeled and cut into small dice Two ribs celery, cut into small dice Kosher salt and freshly ground black pepper to taste Directions Preheat oven to 375-degrees. Roast oil-coated garlic head in preheated oven 45 minutes. Cut off top of heads and squeeze garlic out of cloves; set aside. Cut kernels off ears of corn, reserving cobs. "Milk" corn cobs by taking back of a knife and running it down the sides of the cob while holding cob upright in a bowl. Set aside with the corn kernels. Rub cobs with three tablespoons of the corn oil and char-grill or sauté until lightly golden. Cut peeled onion in half and rub with one tablespoon of remaining corn oil. Char-grill or sauté until golden. Place cobs, char-grilled onion, the large dice of celery, the small, halved head of garlic, the chicken stock, chili powder, cumin, thyme and bay leaf in stock pot. Bring to a boil, reduce heat and simmer 30 minutes. Strain through colander; press all juices out of vegetables and reserve stock. Saute diced onion and diced celery in remaining three tablespoons olive oil in soup pot over medium heat. Season lightly with salt and pepper and cook three to four minutes. Add reserved corn kernels and milk. Add reserved stock. Bring to boil and simmer five minutes. With slotted spoon or strainer, remove half the corn kernels and puree in blender or food processor with reserved roasted garlic. Add back to soup, taste and adjust seasoning with salt and pepper. If desired, add more cumin and chili powder. Recipe makes eight servings. |