Crema de chile poblano

crema_de_chile_poblano

Crema de Chile Poblano is a traditional Mexican soup that is both creamy and spicy. This soup is made using poblano peppers, a mild green chili pepper that is commonly used in Mexican cuisine. The peppers are first roasted and then blended with onions, garlic, and chicken broth. This combination of ingredients results in a silky and flavorful soup that is perfect for any occasion.

What makes this soup unique is the smoky flavor of the poblano peppers. The peppers are roasted until their skin is charred, which adds a depth of flavor that is hard to replicate with other ingredients. The heat from the pepper is subdued, making this soup perfect for those who don’t like their food too spicy. The creamy texture of the soup is balanced perfectly by the roasted peppers, making it both filling and light at the same time.

In terms of nutrition, this soup is packed with healthy ingredients. The chicken broth is rich in minerals and nutrients, while the peppers provide a boost of vitamin C. Onions and garlic also add anti-inflammatory properties to the soup, making it a perfect dish for boosting immunity during cold and flu season. The soup is also low in calories and fat, making it a healthy choice for those who want to enjoy a comforting bowl of soup without feeling guilty.

Crema de Chile Poblano is a great dish to serve for dinner parties or family get-togethers. It’s easy to make in large batches, and can be served as a starter or main course. The soup can be topped with a variety of garnishes, such as sour cream, cheese, or diced avocado. The soup also pairs well with a variety of other Mexican dishes, such as tacos or enchiladas.

To make this soup, you will need to first roast the poblano peppers. This can be done on a gas range or in the oven. The charred skin is then removed, and the pepper is seeded and diced. The diced pepper is then sautéed with onion and garlic until the vegetables are soft. Chicken broth is then added, and the mixture is brought to a simmer. The soup is then blended until smooth, and cream is added to create the creamy texture.

In conclusion, Crema de Chile Poblano is a delicious and easy-to-make soup that is perfect for any occasion. Its unique combination of smoky and creamy flavors make it a favorite among Mexican food lovers, while its health benefits make it a great choice for those who want to eat healthy. Whether you serve it as a starter or main course, this soup is sure to impress your guests and leave them wanting more.

Ingredients:

  • 4-5 large poblano peppers
  • 2 tablespoons of butter
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 4 cups of chicken or vegetable broth
  • 2 potatoes, peeled and cubed
  • 1/2 cup of heavy cream
  • Salt and pepper to taste

Instructions:

  1. Begin by roasting the poblano peppers in the oven. Place the peppers on a baking sheet and broil on high for 10-15 minutes, or until the skin is blistered and blackened in places. Turn the peppers occasionally to make sure they roast evenly. When the peppers are roasted, remove them from the oven and place them in a plastic bag to steam for 10-15 minutes. This will help to remove the skin from the peppers.
  2. While the peppers are steaming, melt the butter in a large pot over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent, about 5-7 minutes.
  3. Add the chicken or vegetable broth to the pot, along with the cubed potatoes. Bring the pot to a boil, then reduce the heat to low and let simmer for 20-25 minutes, or until the potatoes are tender.
  4. When the peppers are done steaming, remove them from the bag and peel off the skin. Cut off the stems and remove the seeds and membranes from the inside of the peppers. Cut the peppers into small pieces and add them to the pot.
  5. Use an immersion blender or transfer the mixture to a blender to blend thoroughly until smooth.
  6. Return the soup to the pot, stir in the heavy cream, and season with salt and pepper to taste.
  7. Cook the soup over medium heat for 5-10 minutes, until heated through. Serve hot, garnished with additional chopped poblano peppers, chopped fresh cilantro, or a dollop of sour cream.