Creamy Poblano Soup
This cream made with Poblano peppers can be enjoyed in various ways. It is the perfect sauce for a pasta topped with a grilled chicken breast or the perfect topping for a nice fish filet served alongside grilled vegetables. Note that the level of spiciness will depend on the chiles you picked but if you prefer a more mild soup, you can control the heat by adding more milk.
Makes 2 appetizer portions
6-8 Poblano peppers, roasted, peeled, and deseeded
1, 7.6 can of media creme (can be found in the Latin section of your grocery store)
1 cup whole milk
2 garlic cloves
1/4 small white onion
1 tbsp. chicken bouillon (more or less according to taste)
– Add all of the ingredients in a blender and blend until smooth.
– Pour contents into a medium pot and bring to a boil. Reduce the heat to medium and simmer for 15-20 minutes stirring occasionally.
– Taste and adjust seasonings according to taste.
You can top this soup with Poblano pepper strips or your favorite Mexican cheese. I recommend queso fresco or panela.
Remove all seeds before blending the Poblano peppers by running them through cold water but only for a few seconds in order to maintain the charred flavor.
Chicken bouillon gives this dish a distinct flavor. You can use salt instead but the flavor will be slightly different.