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Prep Time: 50 Minutes Cook Time: 10 Minutes |
Ready In: 60 Minutes Servings: 32 |
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This soup, served hot in a shot glass, is wonderfully warming, and the spicy heat from the chiles will wake up your taste buds. It's a great way to kick-start some festive conversation. Ingredients:
1 1/2 pounds fresh poblano chiles (8 large) |
1/2 teaspoon coriander seeds |
1 whole clove or 1/8 teaspoon ground cloves |
4 whole allspice or 1/8 teaspoon ground allspice |
1/4 cup mild olive oil |
1 medium white onion, chopped (1 cup) |
4 large garlic cloves, chopped |
1/2 cup coarsely chopped cilantro |
3 to 4 cups reduced-sodium chicken broth |
1 cup heavy cream |
Directions:
1. Roast chiles: Roast chiles on their sides on racks of gas burners, 1 or 2 per burner, on medium-high (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened all over, 4 to 8 minutes. Transfer to a large bowl, then cover and let stand 20 minutes. Peel chiles, then stem, seed, devein, and coarsely chop.
2. Make soup: Heat spices in oil in a large heavy saucepan over medium-low heat, stirring, until fragrant and oil begins to simmer, 1 to 2 minutes. Add onion and garlic and cook, stirring, until softened, 5 to 7 minutes. Add roasted chiles and 1 1/2 teaspoons salt and cook, stirring, 1 minute.
3. Purée chile mixture with cilantro and 3 cups broth (total) in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids), about 2 minutes per batch.
4. Return mixture to cleaned saucepan and add cream. Bring to a simmer, adding more broth to thin if necessary, and season with salt.
5. Cooks' note: Soup can be blended and cream added (but not heated) 1 day ahead and chilled, covered. Thin with broth and season with salt when reheating if necessary.
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