Creamy Corn Soup with Roasted Poblano
So the official sign of Spring happens today in Boston: the Red Sox home opener! The sound of a baseball game on the TV prompts a pavlovian response where I see open doors to the deck and feel a soft, warm breeze blowing in. The reality though is that it’s still quite cool here and I’m not quite ready to risk a vest instead of jacket, and a fuzzy hat stuffed in the pocket remains wise insurance. But I must be yearning for a teensy taste of summer because before I knew it, I had flagged a Rick Bayless recipe for creamy corn soup with roasted poblano, sauteed onion & garlic, pressed through a sieve to make a silky smooth texture. I bought a few ears of corn at the store, and yes, I know they are coming all the way from Florida, a long road trip to Boston, but please forgive me. I try to make it a point to never wish time by, to cherish each day, but maybe just for a moment, we can let our thoughts drift to summertime and taste it…call it a soup of hope…a soup of warm nights and sun burned shoulders.
Yes, delicious. Thanks for the quick departure. Now, back to the present, to each brisk, bright morning, checking on the daffodil greens sprouting up through the soil and welcoming the littlest sparks of green on the branches. Spring is here. Let’s play ball!