Chile Poblano Soup with Crema
This soup has several names - Poblano Soup, Corn Soup, Corn Soup with Chiles, Corn Soup With Chile Strips, etc. Any thing you call it, it is delicious. Chiles Poblanos are tricky - some are muy caliente (very hot), some are barely hotter than bell peppers. Canned green chiles are available in nearly all areas.
They are chiles Anaheim and the flavor is not the same, but they will work. We use only fresh chiles Poblanos here and they are fairly seasonal. Campbell Soup Co. has a soup called, "Crema de Chile Poblano". It is authentic and good but expensive.
3 to 4 Chiles Poblanos, roasted, peeled, stemmed, and seeded*
1 c Corn Kernels**
3 c Chicken Stock
3 to 4 Garlic Cloves, roasted
2/3 c Onions, chopped
1/3 c Chopped Carrots
1/2 c Celery, chopped
1/2 c Chile Jalapeno, seeded, chopped
1 c Crema Agria***
1 c Half & Half or Evaporated Milk
Salt to Taste
* Add or subtract to adjust heat.
** Fresh corn off cob or frozen corn.
*** Substitute commercial sour cream if crema not available.
Place all ingredients, except crema agria and half & half, in medium saucepan. Heat until contents boil and immediately reduce heat to simmer. Simmer for 10 minutes.
Remove saucepan ingredients and place in blender to puree. Leave some of the corn whole or add separately. Strain into saucepan and cook over low heat adding crema and half & half. When thickened, place in serving bowl and decorate with green pepita oil (see p. 98) or creamy cilantro sauce. Soup will be pale green.
If brighter green is desired, add spinach puree or cilantro puree when crema is added.
© 2007 Bill Moran and © 2007 The Cooking Inn .
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