Elegant and easy, this is a great cream soup that can be enjoyed as a sauce as well. For example, it is superb over grilled chicken breast or with savory seafood crepes. Chile poblano is a common ingredient in the Wild Horse Desert, and its familiar flavor is well used in this elegant dish. Remember, though, that different crops of chiles have differing levels of heat. The soup may be spicy or not, depending on the quality of poblano you purchase. Make the soup a day in advance to give it time to develop full flavor.
Crema de Chile Poblano Recipe
- 1 1/2 pounds fresh poblano chiles (about 6)
- 4 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cups heavy cream
- 2 cups basic chicken soup stock
- Salt to taste
- 1/2 teaspoon white pepper
- 1/4 cup tequila (optional)
How to Make Crema de Chile Poblano
Prepare chiles for pureeing. Cut the chiles into strips.
Melt the butter in a 4-quart saucepan over medium heat. Add the onion and saute until translucent. Add the chiles and continue to saute for about 5 minutes, stirring occasionally, until the onion becomes translucent. Remove from the heat.
Fill the container of a blender with the sauteed chiles and onion. Add the cream and puree until very smooth. Return the puree to the saucepan, and add the chicken stock, salt, and white pepper. Bring the mixture to a simmer and then add the tequila, if using. Simmer for at least 15 minutes so that the flavors blend and the alcohol in the tequila evaporates, stirring occasionally so the soup does not scorch. Serve warm.