Ingredients
Main Ingredients
- 1/4 cup Unsalted Butter
- 1 teaspoon Canola Oil
- 6 Poblano Chiles (roasted, peeled, seeded, deveined, cut into long strips)
- 1 White Onion (chopped)
- 3 Cloves Garlic (chopped)
- 6 cups Chicken Broth
- 1 1/2 cups Frozen Peas
- Salt and Pepper (to taste)
- 1/2 cup Blanched Almonds (finely ground)
- Crema (for garnish)
Instructions
- Saute the aromatics: In a large saucepan over medium heat, melt the butter and canola oil together. Add the roasted, peeled, seeded, and sliced poblano chiles, chopped onion, and chopped garlic. Saute this mixture until the vegetables are softened and aromatic, about 4 minutes.
- Simmer the soup base: Pour in the chicken broth and add the frozen peas along with salt and pepper to taste. Bring the mixture to a simmer, uncovered, and cook for 10 minutes to allow the flavors to meld. Remove from heat and let it cool for 5 minutes to prepare for blending.
- Blend to smooth consistency: Working in batches, transfer the chile mixture into a blender along with the finely ground blanched almonds. Blend until completely smooth and creamy. Taste and adjust the seasoning as needed.
- Serve with garnish: Pour the soup into bowls and garnish generously with crema for a rich and creamy finish. Serve immediately while warm.
Notes
- Roasting and peeling the poblano chiles properly is key for the smoky flavor and smooth soup texture.
- Blending the soup in batches ensures a uniformly smooth and creamy texture.
- Substitute crema with sour cream or Greek yogurt if preferred.
- This soup can be made vegetarian by using vegetable broth instead of chicken broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to preserve flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
