Mexican food feeds my soul. The bold flavors and spices of Mexican cuisine seduces me in a way that no other cuisine can. The slow burn of a jalapeno pepper, tender tortillas hot off a grill, tamales filled with savory fillings and covered with rich sauces. Yes, if I had to choose one cuisine for the rest of my life, Mexican would be my choice.
I spent last week in Dallas, Texas. A fine place to visit if you like Mexican food. My Yelp app never strayed from the Mexican restaurant category, which came as no surprise to my friends. One of the restaurants we visited had a special soup of the day. Roasted Poblano Pepper Soup. A silken concoction of mild roasted peppers, cilantro and some type of binding agent that I couldn’t quite pinpoint at the time.
The very best soup I’ve ever had and let me tell you, I’ve had a lot of soup in my lifetime. My primary goal upon returning to Boston was to recreate that soup in my kitchen.
After doing a little research, I discovered that potatoes are often added to poblano pepper soup to give it some body. This was a happy discovery because my guess was that the thickener was heavy cream. And after eating about twenty pounds of brisket and chugging back too many margaritas during my trip, the last thing I wanted to cook with was heavy cream.
I’m still too afraid to hop on the scale. I think I’ll give it another week of careful eating before I acknowledge that I even own a scale.
After roasting my peppers, I tossed them into a paper bag that I sealed with a chip clip. The steam makes the skin pull away from the roasted pepper. Hence, making the peeling process so much easier. In a matter of minutes I peeled, seeded and chopped up my peppers.
Now, it may not be a pretty soup. I can’t even begin to tell you how many pictures I had to take to get the one decent picture you see above. Green food does not photograph well. Even with all of the magical properties of Photoshop, it still looks like Kermit took a ride in a blender.
You’ll just have to trust me on this one. It is fantabulous. Full of flavor, rich without being crazy fattening and silken on the tongue with just a touch of heat. Perfecto!
- 4 large poblano peppers
- 3 medium sized Yukon Gold potatoes (1½ cups)
- 2 Tbsp butter
- 1 cup diced onion
- 4 garlic cloves, minced
- 1 jalapeno pepper, seeded and diced
- 2 tsp salt
- black pepper to taste
- 32 oz chicken broth
- 2 Tbsp cilantro, finely chopped
- ¼ cup light cream
- Broil peppers for ten minutes. Flip halfway through to char each side evenly. Place peppers in a paper bag and close. Allow to sit for ten minutes.
- After ten minutes, peel skins off and slice the peppers open. Remove stem and seeds. Dice the peppers and set aside.
- Bring a pot of water to boil. Peel potatoes and cube. Place in pot and cook until fork tender. Drain and mash. Set aside.
- In a large skillet, cook onions in butter over medium heat until golden. Add jalapeno pepper and garlic. Cook for just a minute and remove from heat.
- In a 2 quart pot, bring broth to a simmer. Add diced peppers, potatoes, onion mixture, salt, pepper and cilantro. Mix well to combine.
- Using an immersion blender or a free standing blender, process soup just until well blended. Do not over process.
- Pour back into pot and heat to desired temperature. Stir in light cream.
- Serve with a salsa garnish or a swirl of sour cream.