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Cream of Poblano Chile and Potato Soup |
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Serves: 4 Print this Recipe(Crema de Sopa Poblano) Category: Puréed Soups In the colonial city of Puebla, the chef at the Maria Bonita restaurant prepared this rich and wonderful soup and shared the recipe. It is important to buy firm and shiny dark green chiles that are really fresh. Avoid chiles that are wrinkled and beginning to soften. 4 large poblano chiles 1 tablespoon unsalted butter 1 tablespoon vegetable oil 1 medium white onion, chopped 2 cloves garlic (large), chopped 1 medium (6-ounce) Russet potato, peeled and thinly sliced 3/4 cup water 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish 1 cup chicken stock or canned fat-free reduced-sodium chicken broth 1/2 cup fresh corn kernels (from about 1/2 ear) or thawed if frozen 1/2 cup heavy cream 1/2 teaspoon salt, or to taste 1. Roast the chiles directly over a gas flame or under a preheated broiler, turning frequently with tongs, until charred all over, about 3 to 4 minutes. Watch carefully to prevent charring too much or the chiles may get too soft. Place in a plastic bag and steam about 5 minutes. Wearing rubber gloves, rub or scrape off the charred skin. Cut the chiles open, remove the seeds and veins. Chop coarsely and reserve. 2. In a large heavy saucepan, heat the butter and oil over medium heat. Cook the onion and garlic, stirring frequently, until softened, 3 to 4 minutes. Add the potato, water, parsley, and chicken stock. Bring to a boil, then reduce the heat to medium-low and cook until the potato is very tender, about 15 minutes. 3. Meanwhile, bring a small pot of water to a boil and cook the corn until just tender, about 3 minutes. Drain and reserve. 4. When the potato is done, transfer the contents of the saucepan to a blender or food processor. Add the reserved chiles, cream, and salt. Purée until smooth. Return the soup to the saucepan, and bring to a boil over medium-low heat, stirring frequently, to prevent scorching. Divide the soup among 4 soup bowls. Garnish each serving with about 2 tablespoons of corn, and sprinkle with parsley. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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