Cream of Poblano Chile (Crema de Chile Poblano)
The Poblano chile is a mild chile, one of the most frequently used in Mexican cuisine. When this fresh poblano chile is dehydrated, it then can take the names of “ancho” or “mulatto”, depending on the procedure. Try this special soup, a new take on the usual cream of leeks soup with same texture and same color but a very different taste!
Recipe for Poblano Chile Soup
Ingredients
* 8 poblano chiles,
* 2 potatoes
* 2 tablespoons butter
* 1 and 1/2 cups cream
* 6 cups chicken stock
* 1/2 lb. panela cheese, grated
* 1 average sized onion
* For serving, some cream and cilantro leaves
Preparation:
1) Roast the chiles in the oven, or on a grill; cut their stems out then devein and seed them; cook the potatoes in boiling water until tender.
2) Blend the poblano peppers and the cooked and peeled potatoes and with a little broth. In a shallow pan melt the butter and in it fry the sliced onions, when they become translucent strain them and add to the previously blended poblano mixture and blend again.
3) Add the chicken broth and mix; check seasoning. Simmer until the mixture has thickened a bit, 10 to 15 minutes. When the soup has reached a semi-thick consistency, it is ready for serving; ladle some of this cream into each bowl, and garnish by sprinkling crumbled cheese and some cilantro leaves or poblano chile strips.
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