Poblano Chile Soup

By jjadin

Super yum.

Ingredients

• 4 tbsp unsalted butter
• 1 tsp canola oil
• 4 poblano chiles, roasted, peeled, seeded, and deveined, then cut into long narrow strips
• 1 white onion, chopped
• 3 cloves garlic, chopped
• 6 cups vegetable stock
• 1 cup frozen peas
• 1/2 cup blanched almonds, finely ground
• 5 tbsp crema

Details

Servings 4

Preparation

Step 1

In a large saucepan over medium heat, melt the butter with the oil. Stir in the chiles, onion, and garlic and saute, stirring, until well softened, about 3 minutes. Add the stock, peas, salt, and pepper, and simmer, uncovered, to allow the flavors to blend, about 10 minutes. Remove from heat and let cool.

Working in batches, pour the chile mixture into a blender, add the ground almonds, and process until smooth. Ladle into warmed bowls and garnish with crema.