Mexican Corn Soup Courtesy Gourmet Magazine

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 teaspoons ground coriander seed

Salt and freshly ground black pepper 1/2 cup thinly sliced carrot

1/2 cup thinly sliced celery

3 1/2 cups chicken stock or canned chicken broth

8 ears corn, shucked, the kernels cut off the cobs,

and the kernels and cobs reserved separately 1 red bell pepper, -- roasted and chopped fine

3 tablespoons minced fresh coriander or parsley leaves,

-- or to taste Cayenne to taste if desired Garnish: Fried tortilla strips

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 seed, and salt and black pepper to taste 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, and discard the cobs. 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. (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 solids.) Let the soup cool to room temperature. 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 in a colander, and refresh them under cold water. Stir the corn into the soup with the roasted bell pepper, the minced coriander, the cayenne, and salt and black pepper to taste and serve the soup at room temperature. Garnish with fried tortilla strips.