Makes 6 bowls
6 sweet corn cobs: roasted, cut the kernels off and save cobs
1 small onion, diced
2 small carrots, diced
4 celery stalks, diced
6 poblano peppers, seeded
6 cloves garlic, chopped
1/2 bunch cilantro
1/4 pound butter
1 quart water
salt & pepper to taste
Roast the corn, husk on in a 375 oven for at least 1/2 hour. Cool and cut the kernels off (reserve until after the vegetables are pureed).
Bring 1 quart of water to a boil on the stove top, add the corn cobs and the poblano peppers to the pot. Let simmer for an hour. While simmering combine all other ingredients in a saute pan over medium heat and stir until the onions are softened. Add to the pot and stir for 10 minutes.
Remove the corn cobs and discard, transfer the rest to a blender, cover and blend until smooth. Be careful to allow some air in through the top.
Now transfer the puree to a shallow pan and add the corn, season with salt & pepper and allow to cool. For service bring the soup to a simmer, transfer to bowls and garnish with shredded, crisp corn tortilla, crushed queso fresco and chopped cilantro.