I had never had or even heard of poblano pepper soup, but then there are lots of foods I am not familiar with, but I have been missing out. This is an extremely simply soup to make and the only real trick is seasoning it at the end to your taste. Remember to wear gloves when handling the peppers. Note that pepper do vary in spiciness, it may be quite spicy or less spicy.
POBLANO SOUP
4 - 6 large poblano peppers
1 medium onion diced
2 medium carrots diced
4 cloves garlic smashed and rough chopped
2 tbsp butter
2 tbsp flour
½ cup or so dry white wine
3 cups chicken stock or broth (about)
Salt and pepper to taste
Begin by roasting the peppers. Preheat the oven on broil with the top rack right under the heating elements. Slather the peppers with oil and put on a sheet pan. Put the pepper under the broiler and broil checking and turning often to get them blackened and blistered over most of their surface. Alternatively you can do this on a gas burner or grill. Once they are roasted put into a bowl or bag and seal, allowing them to sweat for about 20 minutes or so. This also allows them to cool a little.
While the peppers are sweating chop the onions, carrots and garlic.
Once the peppers are sweated put on kitchen disposable gloves and removed the stems, veins and seeds and chop them into about ½ inch squares, but the size really does not matter.
In a good sized pot heat the oil and then saute the veggies until the onions are softening. Add the better the flour and coat the veggies. Once this is done the flour will start to stick to the pot. At this point add the wine to deglaze the pan. Get the good stuff off the bottom of the pot and add the stock all at once and then the peppers. Bring to a boil and then simmer until the carrots are fork soft.
Ladle the soup into a blender and blend. Cover the top of blender with a towel to keep from getting burnt. Blend until smooth and creamy. Pour back into the pot and taste for seasoning. It will need salt and pepper. You can also add a little vinegar and worcestershire sauce to brighten it up is you like. I added no cream to the soup and it was very smooth and creamy. If you want more heat you can always add some hot sauce or include some of the seeds from the peppers.
Garnish with cream or cheese.
