Title: Corn & Roasted Poblano Soup
Categories: Chili Ethnic Soup
Yield: 8 Servings

2	qt	Milk
2	tb	Cumin seeds
2		Bay leaves
1		Sprig fresh rosemary -=or=-
1/4	ts	Dried rosemary
1/4	c	Olive oil -=or=-
4	tb	Unsalted butter
2	lg	Onions; diced
2	ts	; salt
4		To 6 cloves garlic; minced
2	ts	Ground cumin
8	c	Fresh or canned whole-kernel - corn
6		Poblano chiles; roasted, - peeled, seeded
1		Bunch chives; thinly sliced - on diagon

* Roast chiles over a gas flame or on a tray under the broiler. Keep turning so that the skin is evenly charred. Transfer the charred peppers to a plastic bag, tie the top closed, and let steam until cool to the touch, about 15 minutes. Pull off the charred skin by hand, then dip the peppers briefly in water to remove any blackened bits.

1) Combine milk, cumin seeds, bay leaves, and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from heat and let sit 20 minutes.

2) Heat olive oil in a large saucepan or stockpot over medium heat. Cook onions with salt until golden brown, stirring frequently, 15 to 20 minutes. Add garlic and ground cumin and cook, stirring frequently, for 5 minutes; stir in corn and diced chiles; continue cooking over low heat 5 more minutes.

3) Using a fine strainer, strain the infused milk into the corn and chile mixture. Bring to a very slow simmer over low heat. Simmer gently for 15 minutes.

4) Pour one third of the soup into a food processor or blender and puree; stir back into soup pot.

Serve hot in shallow soup bowls, sprinkled with chives.

NOTES: Corn and roasted poblanos are one of those sweet and spicy combinations that give Mexican cooking its lovely complexity. Poblanos' heat can vary widely according to season, so reduce the quantity if yours are from a hot crop. They are not meant to overpower the delicate corn.

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