Roasted Poblano Soup

By cooksalot

Ingredients

• 1/4 C Unsalted Butter
• 1 tsp Canola Oil
• 6 Poblano Chiles, roasted, peeled, seeded, deveined, then cut into long strips
• 1 White Onion, chopped
• 3 Cloves Garlic, chopped
• 6 C Chicken Broth
• 1 1/2 C Frozen Peas
• Salt and Pepper, to taste
• 1/2 C Blanched Almonds, finely ground
• Crema, for garnish
• Instructions

Preparation

Step 1

In a large saucepan over medium heat, melt the butter and canola oil. Add the chiles, onion, and garlic and saute until softened, around 4 minutes.
Add the chicken broth, peas, salt, and pepper, and simmer, uncovered, for 10 minutes, to infuse the flavors. Remove from heat and allow to cool for 5 minutes.
Working in batches, pour the chile mixture into a blender with the almonds and blend until smooth. Adjust the seasoning as necessary.
Serve immediately, garnishing with a generous amount of crema.
Notes
To Roast Poblano Peppers:
Heat oven to broil. Line a baking sheet with foil, then place peppers in a line. Roast for 5 minutes per side, or until the skin is blackened and blistered. Place in a plastic bag with damn paper towels and allow to sit for 5 minutes, then shake vigorously to remove the skins, or peel by hand.