Crema de Chile Poblano (Crema de chile poblano)
Overview
Crema de chile poblano is a smooth, creamy Mexican soup made with poblano peppers. The large dark green chillies are charred over a flame until the skin blisters, sweated in a bag, then peeled, seeded and sliced. They are softened in butter with onion and garlic and blended with milk or chicken or vegetable stock until velvety and pale green. The soup is simmered with cream, and many cooks add sweet corn kernels and a few strips of chilli, called rajas, for texture. It is mildly hot, smoky and rich, and is served with crumbled fresh cheese, crema or tortilla strips.
History
The poblano pepper takes its name from the state of Puebla, where it has been grown for centuries, and it appears in many classic Mexican dishes such as chiles rellenos and chiles en nogada. Cream soups became fashionable in Mexican home cooking in the twentieth century, and crema de chile poblano is now one of the most popular of them, often served at family celebrations and as the first course of a comida corrida, the set lunch menu.
Main ingredients
Poblano peppers, onion, garlic, milk, cream, corn. The soup is built on creamy poblano and is usually served hot. Diet: vegetarian; usually gluten-free.
Explore: Corn soups · More soups from Mexico
Recipe
Method
- 110 min
Char the poblanos over a flame, put them in a covered bowl for 10 minutes, then peel, seed and slice them.
- 25 min
Soften the onion and garlic in the butter, add most of the chilli strips and cook for 5 minutes.
- 3
Blend with the milk or stock until smooth.
- 410 min
Return to the pan with the cream, corn and remaining chilli strips and simmer for 10 minutes.
- 5
Season and serve with fresh cheese.
- ✓
Serve. About 50 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
