Mexican Corn Soup(Courtesy Gourmet Magazine)

Directions

1. 1

   1 1/2 teaspoons minced garlic 3 tablespoons olive oil 1 cup chopped onion 2 2-inch jalapeno peppers, -- minced 2 teaspoons ground cumin 1 1/

2. 2

   Add the cumin, the ground coriander seed, and salt and black pepper to taste and cook the mixture, stirring, for 2 minutes

3. 3

   Add the carrot and the celery and cook the mixture over moderate heat, stirring, for 5 minutes

4. 4

   Add the stock, the corn cobs, and 2 1/2 cups water and simmer the mixture for 15 minutes

5. 5

   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, and discard t

6. 6

   In a blender puree the mixture in batches, blending each batch on high speed for at least 1 minute, or until it is very smooth

7. 7

   If an even smoother soup is desired, after using the blender force the mixture through a fine sieve set over a bowl, pressing hard on the so

8. 8

   In a small saucepan of boiling water boil the remaining 1 cup reserved corn kernels for 2 to 4 minutes, or until they are tender, drain them