More Great Recipes: Mexican

Mexican piquant poblano chile soup

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Member since 2007

Serves | Prep Time | Cook Time


1/4 cup unsalted butter
1 teaspoon sunflower or canola oil
4 poblano chilies, roasted, peeled, seeded, deveined, and cut into strips
1 white onion, chopped
3 cloves garlic, chopped
5 cups chicken broth
1 cup fresh or frozen peas
Salt and pepper, to taste
1/2 cup blanched almonds, finely ground
Garnish: 5 Tablespoons of Mexican crema (or sour cream) and some toasted almonds

Melt the butter and oil in a large saucepan over medium heat. Stir in the chiles, onion, and garlic, and sauté til softened, about 3 minutes. Pour in the broth, peas, salt, and pepper, bring to a boil, then reduce heat and simmer, uncovered, for about 10 minutes. Remove from heat and cool slightly.

Purée the soup in a blender, solids first, then pour in the ground almonds and process well until smooth. Taste for seasoning. When ready to serve, ladle into bowls and garnish with a swirl of cream and a few sprinkled toasted almonds

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