Name: Roasted Poblano-Cream Soup
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

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

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.)

TagsSoup Soup/Stew Poblano Chile Chile Vegetable Starter Main Dinner Gluten Free Nut Free Make Ahead Simmer Blender Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes