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Recipes

Roasted Poblano-Cream Soup

By Fonda San Miguel Austin TX

3.2

(8)

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

tablespoon chopped fresh mint

1

/4 cup (or more) whipping cream

Need to make a substitution?

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. DO AHEAD Can be made 1 day ahead. Chill uncovered until cold, then cover and chill. Bring to simmer before serving.

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