When you belong to a CSA (Community Supported Agriculture) you get the freshest seasonal produce, but you may not be able to choose what and how much of a certain vegetable you will get. In August, this means that you end up with ears and ears of corn. Here is a delicious way to use some of that corn, alongside poblano peppers that are also common around this time of the year. This combination, paired with bone broth, smells of Mexico!

About 6 Servings

1 onion onion, chopped
1 tablespoon of coconut or olive oil
1 teaspoon of oregano
1 teaspoon of thyme
2 poblano peppers (substitute with bell peppers if you prefer a non-spicy soup)
4 ears of corn, kernels removed from the cobs, cobs broken in half and reserved
6 cups of BD&H bone broth
1 small handful of cilantro, chopped
Salt and pepper to taste

Over an open flame on your stove or under the broiler, roast the peppers, turning constantly with thongs, until they turn black all around. Place them in a bowl, cover them, and set them aside.

In a large heavy-bottom pot, saute the onions with the oregano and thyme with the coconut or olive oil. When the onions are very soft, after about 10 minutes, add the corn kernels and sauté for another 5-10 minutes. Add the bone broth and the reserved cobs. Bring to a boil, reduce heat, and simmer for 20-30 minutes to blend flavors.

In the meantime, rub off the burnt skin of the peppers (it's easy if you use a paper towel). Discard the seeds and the core of the peppers and chop. Remove the soup from the heat, discard the cobs, and cool the soup a little. Blend most of the soup until creamy, reserving some kernels to add back to the blended soup for crunch. Add the reserved kernels to the soup, along with the chopped roasted peppers, and chopped cilantro. Season with salt and pepper to taste.