Poblano Soup

Poblano Chili Pepper Soup

Ingredients:

2 servings
prep time 20 min

Poblano peppers, onion and white orn

• 3 poblano chili peppers
• 1/2 onion, chopped
• 1 garlic clove
• 6 zucchini flowers*
• Chicken broth
• A pinch of nutmeg
• 2 heaping spoons cream
• 1 cup milk
• 3/4 cup water
• salt and pepper to taste
• 2 finely sliced corn tortillas
• Panela cheese (or any mild, white cheese)
• *If you can't find zucchini flowers in your area, use two zucchini instead.
• Cut sweet white corn

1. In a wok, stir-fry the onion, garlic clove and the zucchini flowers. Meanwhile, directly on the stovetop, grill the poblano. You want to make sure they turn completely black from all sides.

Pepper inside a plastic bag with salt

2. When the skin has blackened as shown in the above picture, take the poblanos off the fire and directly into one plastic bag each, pouring lots of salt into it (about two spoonfuls per bag). After 10 minutes, peel off the loose dark skin of the peppers with your hands though the bag and then finish the job using some tap water. They will look all nice and shinny again!! Cut them up in halves and remove hearts, veins and seeds.

Poblano soup

3. When the zucchini flowers and onions are done, pour them into the blender, along with the water, salt, pepper, poblano peppers and chicken broth. Blend. Then pour into a pot and keep over medium heat, adding a pinch of nutmeg and the milk,  make sure to stir until the milk completely blends in, keeping over the heat for at least 10 minutes, then add the cream and stir again until it mixes completely, keep it over the fire yet make sure it doesn't boil.

4. Finally, toast the sliced tortillas in a pan, stirring constantly. Make sure they don't get burnt or they'll get bitter. Chop the white cheese into small cubes and serve the soup, adding cheese cubes, toasted tortilla and some white corn on top; fresh parsley also looks and tastes great on it. Voilá! Poblano chili pepper soup, done. Enjoy!