Fire-Roasted Corn Soup with Cumin and Jalapeno

Ingredients

• 650 g (4 cups) corn kernels
• 22 ml (1 1/2 tbsp) olive oil
• 480 g (3 cups) chopped onion
• 240 g (2 cups) chopped carrots
• 200 g (2 cups) chopped celery
• 10 ml (2 tsp) chopped garlic
• 30 g (1/4 cup) all-purpose flour
• 1 tsp ground cumin
• 1.4 L (6 cups) vegetable stock
• 2 jalapeno peppers, minced
• 360 ml (1 1/2 cups) half-and-half
• 1 tsp salt
• 1/8 tsp white pepper
• 15 ml (1 tbsp) chopped fresh parsley

Method

1. Heat the oven to 260 C (500 F). Spread the corn on a baking sheet and roast for about 8 minutes, until it begins to caramelize.
2. Heat the olive oil in a large soup pot over medium-high heat. Add the onion, carrots, celery and garlic and cook, stirring, for about 5 minutes until tender.
3. Lower the heat. Stir in the roasted corn, flour and cumin until the flour is evenly dispersed.
4. Add the vegetable stock and jalapenos and simmer for about 30 minutes.
5. Stir in the half-and-half, salt, white pepper and parsley. Heat through, remove from the heat and serve.