Poblano Chili Soup (Sopa De Chile Poblano)
This warm and creamy poblano soup is a delightful blend of roasted poblano chilies, sweet onions, and aromatic garlic in a rich chicken broth base. The earthy flavor of ground almonds adds a luxurious texture and complements the slight heat of the chilies, creating a comforting bowl of soup that is perfect for any occasion. Enjoy this flavorful creation with a dollop of creamy crème fraîche for a satisfying and delicious meal.
— Constant Cookbook
Ingredients
- 4 Tbs. (1/2 stick) unsalted butter
- 1 tsp. safflower or canola oil
- 4 poblano chilies, roasted (see note above), peeled, seeded and deveined, then cut into long, narrow strips
- 1 white onion, chopped
- 3 garlic cloves, chopped
- 6 cups chicken broth
- 1 cup fresh or frozen English peas
- Sea salt and freshly ground pepper, to taste
- 1/2 cup blanched almonds, finely ground
- 5 Tbs.
- or crème fraîche
Instructions
- In a large saucepan over medium heat, melt the butter with the oil. Stir in the chiles, onion and garlic and sauté, stirring, until well softened, about 3 minutes. Add the broth, peas, salt and pepper and simmer, uncovered, to blend the flavors, about 10 minutes. Remove from the heat and let cool slightly.
- Working in batches, pour the chile mixture into a blender, add the almonds and process until smooth. Taste and adjust the seasonings with salt and pepper. Reheat the soup if necessary.
- Ladle the soup into warmed bowls and garnish with the <i>creme</i>. Serve immediately. Serves 4 to 6.
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