Poblano Cream Soup
Added: December 21st, 2007 (tagged with: food)
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
- Roast chiles on medium-high until blackened all over (4-8 minutes)
- Transfer chiles to a large bowl and let sit for 20 minutes
- Peel, stem, seed, and chop chiles
- Heat spices in oil in a large saucepan over medium-low heat, stirring until fragrant and oil begins to simmer (1-2 minutes)
- Add onion and garlic, cook until softened (5-7 minutes)
- Add roasted chiles and cook, stirring for 1 minute
- Blend chile mixture with cilantro and 3 cups (total) chicken broth in 2 to 3 batches until smooth
- Add cream to chile mixture and simmer in cleaned saucepan
- Serve in heat-proof shot glasses or espresso cups
Recipe provided by Scott Sipiora.
