Poblano Soup

By Tim McCallum

  • 4-6 poblano peppers
  • ½  yellow or white  onion
  • 1 large bunch of Cilantro
  • 1 cup heavy cream
  • 3 garlic cloves
  • 3 Tablespoons butter
  • 4 cups  chicken stock
  • 1/2 teaspoon salt (plus more to taste)
  • freshly ground pepper
  • 1 tsp Cumin powder
  • Cornstarch to thicken as preferred

1. Rinse the poblanos and roast on a baking tray lined with parchment paper and bake at 450°F.  flip after 15 minutes. They’ll be mostly roasted in another 10-15 minutes, so 25-30 minutes total roasting time in the oven.  Make sure you see the outer skin beginning to bubble and peel.

2. Add 3 Tablespoons butter to a saucepan on medium heat.  Chop an onion and add to the saucepan, sautéing until translucent. Add garlic to the onion, cooking for 1-2 minutes and then before removing from heat, chop and add the cilantro to the pan.  We use the stock pot so it’s an easy transition.

3. If you want a thicker soup, add 1 Tablespoon of cornstarch to the onion mixture and mix well.  Add 4 cups of stock along with salt and freshly cracked pepper. Stir well.  Bring to a simmer and cook for 8-10 minutes.

4. Once the poblano peppers have cooled a bit, pull off as much skin as you can. Then de-stem and de-seed the poblanos.  It should be easy and no need to be perfect. Having a few seeds will be fine. For a milder soup, use 4 peppers. For a hotter soup, use 6.

5. Add the cumin with the peppers.  

6. Roughly chop the poblanos and add them to the pot. Cook until stewed, 20-30 minutes.  Let simmer. Then add cream before removing.

7. Carefully put the soup in a blender (use caution when blending hot liquids). We use a Vitamix, but any blender, like an immersion blender will also work.

8. Return mixture to the saucepan and simmer for 5-10 minutes. Add Salt  and pepper to taste.

9. Serve with a garnish of cream, cilantro, or a white cheese.



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