Poblano Cream Soup
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
Ingredients:
1 1/2 lb fresh poblano chiles (8 large)
1/2 teaspoon coriander seeds
1 whole clove or 1/8 teaspoon ground cloves
4 whole allspice or 1/8 teaspoon ground allspice
1/4 cup mild olive oil
1 medium white onion, chopped (1 cup)
4 large garlic cloves, chopped
1/2 cup coarsely chopped cilantro
3 to 4 cups reduced-sodium chicken broth
1 cup heavy cream
Special equipment: heatproof shot glasses or espresso cups
Instructions:
Roast chiles:
Roast chiles on their sides on racks of gas burners, 1 or 2 per burner, on medium-high (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened all over, 4 to 8 minutes. Transfer to a large bowl, then cover and let stand 20 minutes. Peel chiles, then stem, seed, devein, and coarsely chop.
Make soup:
Heat spices in oil in a large heavy saucepan over medium-low heat, stirring, until fragrant and oil begins to simmer, 1 to 2 minutes. Add onion and garlic and cook, stirring, until softened, 5 to 7 minutes. Add roasted chiles and 1 1/2 teaspoons salt and cook, stirring, 1 minute.
Purée chile mixture with cilantro and 3 cups broth (total) in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids), about 2 minutes per batch. Return mixture to cleaned saucepan and add cream. Bring to a simmer, adding more broth to thin if necessary, and season with salt.
Cooks’ note: Soup can be blended and cream added (but not heated) 1 day ahead and chilled, covered. Thin with broth and season with salt when reheating if necessary.
Makes 32 appetizer servings.
Recipe by Shelley Wiseman from gourmet.com