Roasted Poblano-Cream Soup

SoDak Wayne

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

Instructions

Char chilies on egg direct heat, 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.

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.)

Notes

This is a great soup to compliment the Tequila Chicken w/Jalapeno Glaze. It is really good the next day after all the ingredients have a chance to really merge. It is a little spicey, so it might be an adventure to some. Some grated Pepper Jack Cheese might make a nice topping I'm thinking.

Number of Servings: 6

Time to Prepare: