Unless directed otherwise, peppers mean only one thing to me: hot peppers! And so it should come as no surprise, least of all to my good friend Jacqueline, that I should respond to her pepper theme in this month's No Croutons Required challenge with a hot pepper soup … especially when the challenge should coincide with the first jalapeño peppers to be picked from my garden and the first local corn.
Four jalapeños and a splash of cumin add a subtle and pleasing heat to the sweetness of roasted fresh corn and the refreshing tang of fresh lime juice and cilantro, while puréed pinto beans lend depth and a wholesome nutrition to this light and summery soup. Rounded off with a little sharp jack cheese, this is a delicious and refreshing mid-summer soup for serving outdoors for lunch or as a small evening dinner with a plate of hot brown rice.
|Roasted Corn and Jalapeño Cheese Soup|
|Recipe by Lisa Turner|
Published on August 12, 2009
An earthy and zesty jalapeño and jack cheese soup with fresh roasted corn, cumin, lime and cilantro
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On the top of the reading stack: Liberal Fascism: The Secret History of the American Left, From Mussolini to the Politics of Change by Jonah Goldberg
Audio Accompaniment: Ben Harper: Pleasure and Pain