Mexican cuisine · Soups & Stews

Crema de Chile Poblano

Velvety soup made from flame-roasted poblano chiles with cream, corn kernels and queso fresco.

Ingredients · for 4 servings

• 4 poblano chiles
• 1 white onion
• 3 garlic cloves
• 150 g corn kernels
• 700 ml vegetable stock
• 200 ml cream
• 30 g butter
• 100 g queso fresco (or feta)
• 1/2 bunch cilantro
• Salt, pepper

Instructions

1. Roast the poblano chiles all over an open flame or under the oven broiler for 8–10 min. until blistered and blackened, then let steam in a covered bowl for 10 min. before removing skin, stem and seeds.
2. Roughly chop three chiles and cut the fourth into thin strips, setting them aside for garnish.
3. Finely dice the onion and garlic and sauté in the butter over low heat for 6 min. until soft, without browning, so the soup stays pale and mild.
4. Add the chopped chiles, pour in the stock and simmer for 10 min., then blend everything with an immersion blender for 1 min. into a smooth, bright green cream.
5. Stir in the cream and corn and let simmer gently for another 5 min. until the soup is lightly thickened; never let it boil, or the cream will curdle.
6. Season with salt and pepper, ladle into bowls and serve topped with the poblano strips, crumbled queso fresco and cilantro.