Roasted Poblano-Cream Soup
Serves: 6
Carter Wolf
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tbsps
Butter (1/4 stick)1.5 cups
White Onion (chopped)5 cups
Chicken Stock1 cup
Cilantro (chopped fresh)1 cup
Parsley (chopped fresh)1 tbsp
Mint (chopped fresh)1 cup
Whipping Cream (or more)Directions:
1
Char chilies over gas flame or in broiler until blackened on all sides
2
Enclose in paper bag
3
Let stand 10 minutes to steam
4
Peel, seed and chop poblano chilies
5
Melt butter in heavy large pot over medium-high heat
6
Add onion and garlic; sauté until onion is tender, about 5 minutes
7
Add chilies and sauté 1 minute
8
Add stock and bring to boil
9
Reduce heat to medium-low; simmer until chilies are very tender, about 10 minutes
10
Mix in cilantro, parsley and mint
11
Working in batches, puree soup in blender
12
Return soup to pot
13
Mix in 1/4 cup cream
14
Season to taste with salt and pepper
15
Add more cream if soup is very spicy
16
(Can be made 1 day ahead
17
Chill uncovered until cold, then cover and chill
18
Bring to simmer before serving
19
) Char chilies over gas flame or in broiler until blackened on all sides
20
Enclose in paper bag
21
Let stand 10 minutes to steam
22
Peel, seed and chop poblano chilies
23
Melt butter in heavy large pot over medium-high heat
24
Add onion and garlic; sauté until onion is tender, about 5 minutes
25
Add chilies and sauté 1 minute
26
Add stock and bring to boil
27
Reduce heat to medium-low; simmer until chilies are very tender, about 10 minutes
28
Mix in cilantro, parsley and mint
29
Working in batches, puree soup in blender
30
Return soup to pot
31
Mix in 1/4 cup cream
32
Season to taste with salt and pepper
33
Add more cream if soup is very spicy
34
(Can be made 1 day ahead
35
Chill uncovered until cold, then cover and chill
36
Bring to simmer before serving)