The base of this soup is made with corn juice and buttermilk. When heated, the starches in the corn act as a thickener, giving you a smooth velvety texture. To make the soup I first pureed the corn kernels with the butter milk and strained out the liquid. I sauteed garlic, leeks and onion in some butter before adding the liquid and stirring until it thickened up. I strained the liquid and chilled it overnight.
For the poblano cream I rubbed the peppers in oil and broiled them for about 15 minutes until the skin began to blister. I then wrapped them in foil and allowed them to steam for another 15 minutes. At this point I peeled them and seeded them before pureeing them with creme fraiche and buttermilk. This was chilled overnight as well.
I sliced the leeks and red jalapenos into small circles and dipped them first into some buttermilk and then into seasoned flour to bread them. I deep fried them in rapeseed oil, drained them on paper towels and seasoned lightly with salt.
Sweet Corn - Buzby Farm
Organic Leeks - Culton Organics
Organic Jalapeno - Culton Organics
Organic Poblano Peppers - Culton Organics