Roasted Corn Soup (Gluten-Free)

This recipe comes to us from "sickchick" in the Open Original Shared Link, and it is gluten, soy, dairy and nightshade free.

Ingredients:
4 ears fresh corn
½ small onion, diced
2 cloves fresh garlic, minced
2 cups organic chicken or veggie broth
1 cup organic white wine
1/3 cup olive oil
2 tablespoon cumin
kosher or sea salt to taste
10 sprigs fresh cilantro
Cojita cheese (if you can have dairy)

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Directions:
Preheat oven to 375F.

In a small mixing bowl, mix together olive oil and 1 tablespoon cumin and a pinch of salt. Mix together with pastry brush, then brush each ear of corn with mixture and wrap each piece with foil, and place in oven and bake for about 45 min. Remove corn from oven and set aside to cool about 10 minutes.

Using a chef knife, and starting at the top, cut off the corn.

Add some oil to a medium sauce pot and heat to medium. Brown onions, then add corn, garlic, 1 tablespoon cumin, and some salt, white wine and broth, bring to boil and turn heat down to low and simmer about 45 minutes.

Remove from heat, cool 10 minutes, then do a quick half puree with your favorite immersion blender. (or food processor, blender)

Serve with fresh (chopped) cilantro (and Cojita cheese if you can have dairy- crumble some on top in each bowl)

Makes 4 servings.