Recipe: Cioppino's Green Tomato Soup with Chipotle Corn Cream

CIOPPINO'S GREEN TOMATO SOUP WITH CHIPOTLE CORN CREAM

FOR THE SOUP:
3 tbsp. olive oil, divided use
6 large green tomatoes (about 4 lb.), halved and seeded
1 white onion, chopped
1/4 cup flour
8 1/2 cups chicken broth, plus more if needed, divided use
1 tbsp. sugar
Salt and white pepper to taste
1/2 cup half-and-half
FOR THE CORN CREAM:
1 dried chipotle pepper
1 cup fresh corn kernels (from about 2 small ears corn)
3 tbsp. chopped fresh cilantro

TO PREPARE THE SOUP:
In a large soup pot, heat 2 tablespoons oil over medium-high heat. Add the tomatoes and onion, and cook, stirring, for 5 minutes, or until softened.

Stir in the flour and cook, stirring, until the flour turns pale beige, about 5 minutes.

Add 8 cups chicken broth and simmer the mixture for about 1 hour, stirring occasionally. Season with the sugar, salt and pepper.

Strain the soup through a fine sieve, then return the liquid to the pot. Puree the solids in a blender until smooth, then return to the pot. Add the half-and-half and more salt and pepper, if necessary.

TO PREPARE THE CORN CREAM:
In a hot, dry skillet, char the chipotle on all sides until fragrant, about 1-2 minutes. When cool enough to handle, seed, stem and finely chop the chipotle; set aside.

In a medium saucepan, heat the remaining 1 tablespoon oil over medium-high heat. Add the corn and saute for 2 minutes.

Add the remaining 1/2 cup chicken broth to the corn and simmer until the corn is tender, about 10 minutes. Strain the corn, reserving the stock.

In a food processor or blender, puree the corn, adding more broth if necessary to produce a smooth paste. Season with salt and pepper. Strain the puree through a fine sieve and stir in the chipotle and cilantro.

TO SERVE:
Gently reheat the soup. Ladle it into bowls and drizzle the corn cream on top.

Makes 6-8 servings
Source: The Nantucket Restaurants Cookbook by Melissa Clark and Samara Farber Mormar