Roasted Poblano Soup
Servings 6
Ingredients
- ¼ C Unsalted Butter
- 1 tsp Canola Oil
- 6 Poblano Chiles roasted, peeled, seeded, deveined, then cut into long strips
- 1 White Onion chopped
- 3 Cloves Garlic chopped
- 6 C Chicken Broth
- 1 ½ C Frozen Peas
- Salt and Pepper to taste
- ½ C Blanched Almonds finely ground
- Crema for garnish
Instructions
- In a large saucepan over medium heat, melt the butter and canola oil. Add the chiles, onion, and garlic and saute until softened, around 4 minutes.
- Add the chicken broth, peas, salt, and pepper, and simmer, uncovered, for 10 minutes, to infuse the flavors. Remove from heat and allow to cool for 5 minutes.
- Working in batches, pour the chile mixture into a blender with the almonds and blend until smooth. Adjust the seasoning as necessary.
- Serve immediately, garnishing with a generous amount of crema.
Notes
To Roast Poblano Peppers:
Heat oven to broil. Line a baking sheet with foil, then place peppers in a line. Roast for 5 minutes per side, or until the skin is blackened and blistered. Place in a plastic bag with damn paper towels and allow to sit for 5 minutes, then shake vigorously to remove the skins, or peel by hand.
Heat oven to broil. Line a baking sheet with foil, then place peppers in a line. Roast for 5 minutes per side, or until the skin is blackened and blistered. Place in a plastic bag with damn paper towels and allow to sit for 5 minutes, then shake vigorously to remove the skins, or peel by hand.