My homemade Creamy Jalapeno and Corn Soup
I recently had lunch at a great new restaurant in Montreal that opened just this past December. Lola Rosa is the sister to a little vegetarian hide away of the same name tucked in the McGill ghetto that's been serving the university crowd for over 10 years. It has a great earthy ambiance, super friendly staff and almost all of the items on their menu can be made vegan with a few substitutions. Some items can also be made gluten free. And there are vegan deserts available as well.
The new location on Parc is quite spacious with room for large groups and a planned expansion to include a counter for pre-packaged foods for take-out. The tables have little drawers filled with hand written notes, presumably left by previous diners, bearing messages like "Water breaks big rocks one drop at a time" and "Start a log of bliss". I'm a sucker for these cutsie touches.
There are only about a dozen items on the menu, but I was told that they have plans to add to that as well. The soup of the day was corn and pablano pepper. It was delicious, sweet and spicy. It inspired me to try something similar at home. I only had jalapeño peppers, so this is what I came up with.
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