Creamy Poblano Soup

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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.

Notes:

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.

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