Recipe: Poblano Cream Soup

Serves: 32 - Cook Time: 1 Hour

Ingredients

  • 1 1/2 pounds (about 8 large) Fresh Poblano Chiles
  • 1/2 teaspoon Coriander Seeds
  • 1 whole (1/8 teaspoon ground) Cloves
  • 4 whole (1/8 teaspoon ground) Allspice
  • 1/4 cup Olive Oil
  • 1 medium White Onion, chopped
  • 4 large Garlic Cloves, chopped
  • 1/2 cup Cilantro, coarsely chopped
  • 3-4 cups Chicken Broth
  • 1 cup Heavy Cream

Directions

  1. Roast chiles on medium-high until blackened all over (4-8 minutes)
  2. Transfer chiles to a large bowl and let sit for 20 minutes
  3. Peel, stem, seed, and chop chiles
  4. Heat spices in oil in a large saucepan over medium-low heat, stirring until fragrant and oil begins to simmer (1-2 minutes)
  5. Add onion and garlic, cook until softened (5-7 minutes)
  6. Add roasted chiles and cook, stirring for 1 minute
  7. Blend chile mixture with cilantro and 3 cups (total) chicken broth in 2 to 3 batches until smooth
  8. Add cream to chile mixture and simmer in cleaned saucepan
  9. Serve in heat-proof shot glasses or espresso cups

Recipe provided by Scott Sipiora.