- 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.