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Epicurious

Roasted Poblano-Cream Soup

4.0

(25)

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 1/2 pounds poblano chilies*
2 tablespoons (1/4 stick) butter
1 1/2 cups chopped white onion
1 garlic clove, chopped
5 cups chicken stock or canned low-salt chicken broth
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh mint
1/4 cup (or more) whipping cream
*Fresh green chilies, often called pasillas, available at Latin American markets and some supermarkets

Preparation

  1. Step 1

    Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes to steam. Peel, seed and chop poblano chilies.

    Step 2

    Melt butter in heavy large pot over medium-high heat. Add onion and garlic; sauté until onion is tender, about 5 minutes. Add chilies and sauté 1 minute. Add stock and bring to boil. Reduce heat to medium-low; simmer until chilies are very tender, about 10 minutes. Mix in cilantro, parsley and mint. Working in batches, puree soup in blender. Return soup to pot. Mix in 1/4 cup cream. Season to taste with salt and pepper. Add more cream if soup is very spicy. (Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Bring to simmer before serving.)

TagsSoupSoup/StewPoblano ChileChileVegetableStarterMainDinnerGluten FreeNut FreeMake AheadSimmerBlenderBon Appétit
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