Mexican piquant poblano chile soup
  • 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
  1. 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.
  2. 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