Hot or cold depending on our tempestuous Spring weather…served in a bowl or sipped from a cup…easy and quick.
I realize that food always seems to taste better when you are sitting at a table on a rather idyllic beach as the sun sets, surrounded by tropical flora, the waves crashing and having great company alongside. Nothing to do, no pressing work, a hammock nearby. Really, that is a no brainer I think.
No matter how many times I have been to the Yucatan Peninsula, I still discover new dishes that are delicious in any setting. A roasted poblano pepper soup served chilled, a little creamy with a very fresh roasted poblano pepper flavor and a spicy bite at the end. Lovely, subtle green color laced with darker green flecks of pepper and cilantro and freshly ground black pepper rounded out a memorable meal in a memorable setting and was just as delicious here at home.
Creamy Roasted Poblano Pepper Soup
- 4-5 large poblano peppers
- 3 tablespoon olive oil
- 1/2 cup chopped white onion
- 2-3 cloves garlic smashed
- 6 cups chicken broth (can use veg)
- salt and freshly ground black pepper
- 1/3 cup fresh cilantro leaves & stems
- 2 tablespoons fresh mint
- 1/4 cup whipping cream + more for serving
- Fresh limes
- Optional for garnish: chopped tomatoes; hot sauce; cilantro leaves
- Turn oven to 425 degrees. Place poblano peppers on a sheet pan and roast for about 15 minutes, flip them over with tongs and roast another 10 minutes or until they are charred and softened. Remove peppers and place in a reclosable plastic bag/or paper bag to sweat. After they have cooled somewhat, remove from bag and peel a much skin as you can off, remove and toss stem and most of seeds. Give the peppers a rough chop and set aside.
- While peppers are roasting, heat the olive oil in a pan over medium high heat and saute the onions and garlic for a few minutes until softened. Add chopped poblano peppers to the pan and saute another 5 minutes or so. Turn heat to medium. Toss in cilantro leaves and stems and mint. Add broth, salt and pepper. Bring to a boil, turn to simmer and cook for another 15 minutes. Remove pan from heat and let cool for about 10 minutes.
- Working in batches (do not put too much hot soup in the blender at one time) puree the soup in a blender until smooth. Return soup to the pan.
- Stir in 1/4 cup cream. Taste and adjust seasonings. Creamy poblano soup is delicious served hot or cold. If serving cold, chill in refrigerator in pan, uncovered until cold.
- Serve hot or cold with a drizzle of additional cream, cilantro leaves, fresh lime juice and black pepper if you like. A sprinkle of chopped tomatoes and a splash of hot sauce is great if soup needs more heat.
Be kind, be well.