Dinner Tonight: Crema De Chile Poblano (Roasted Chile Poblano Soup) Recipe

1. 1

   Place the poblanos over an open flame, turning often, until blackened on all sides. Transfer to a plastic bag and let steam for 15 minutes. Then peel the skin off, remove the stems and seeds, and cut into thin strips.

2. 2

   Add the butter to a large pot set over medium heat. Add the onions and cook until they are transparent. Then add the garlic and cook for 5 more minutes, being careful not to brown the garlic. Toss in the sliced poblanos and cook for 20 minutes, stirring often.

3. 3

   Add a pinch of salt and pepper, the epazote, and the chicken stock. Bring to a simmer, and then reduce heat to low and cook for 15 minutes.

4. 4

   Puree the mixture in a blender. Return to the pot and pour in the milk. Heat gently. Then remove a 1/2 cup and mix it with the requeson in a small bowl. Add this back to the soup. Taste for salt.

5. 5

   Slice the tortillas into 1/2 inch thick strips. Pour a little canola oil into a skillet set over medium-high heat. Add a few of the tortilla strips and cook for a few seconds on each side until crisp. Drain on a paper towel. Repeat with the remaining strips.

6. 6

   Serve the soup with few few corn strips and some crema drizzled on top.

* Per serving · 4 servings · Values may vary.