6 servings



In a kettle cook the garlic in the oil over moderately low heat, stirring, for 1 minute, add the onion and the jalapeno peppers, and cook the mixture, stirring until the onion is softened. Add the cumin, the ground coriander, and salt and pepper and cook the mixture, stirring for 2 minutes. Add the carrot and the celery and cook the mixture over moderate heat, stirring for 5 minutes. Add the stock, the corn cobs, and 2 1/2 cups water and simmer the mixture for 15 minutes. Add all but 1 cup of the reserved corn kernels, simmer the mixture for 12 to 15 minutes, or until the kernels are very tender, discard the cobs. In a blender puree the mixture in batches, blending each batch on high speed for at least 1 minute, or until very smooth. Let the soup cool to room temperature. In a small saucepan of boiling water, boil the remaining 1 cup reserved corn for 2 to 4 minutes. Drain in a colander and refresh under cold water. Stir the corn into the soup with the roasted bell pepper, minced coriander, cayenne, and salt and pepper. Serve at room temperature.;


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