Crema de elote – creamy sweetcorn soup with poblano

Ingredients for 4 portions

• 1Poblano pepper
• 2 tbspButter
• ½Yellow onion, chopped
• 1 cloveGarlic, chopped
• 600 gSweetcorn, fresh, frozen or drained
• 750 mlMilk
• to tasteSalt
• to tasteBlack pepper
• 120 mlMexican crema

Method

1. Char the poblano directly over a gas flame or in a hot, dry frying pan, turning it until the skin is blackened all over.
2. Put the pepper in a plastic bag and leave it to sweat for 10 minutes so the skin comes away easily.
3. Meanwhile, melt the butter in a saucepan over a medium heat and soften the onion and garlic for 4 minutes. Add the sweetcorn and cook for 3 minutes more.
4. Blend the sweetcorn with the milk until completely smooth. Sieve it if you want it extra silky.
5. Pour the soup back into the pan, season with salt and pepper and simmer over a low heat for 10 minutes, stirring now and then, until slightly thickened.
6. Meanwhile, peel the pepper, remove the seeds and cut it into thin strips.
7. Stir in the crema and heat through without boiling. Serve topped with the poblano strips.

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