Sweet roasted poblano chiles add smokey depth to this soup made with spinach and enriched with cream. This recipe first appeared in our August/September 2012 issue with Patricia Quintana’s article The Soups of Mexico.
- 2 lb. poblano chiles
- 6 tbsp. unsalted butter
- 1 large white onion, roughly chopped
- 1 rib celery, roughly chopped
- 1 medium carrot, roughly chopped
- 4 oz. spinach, roughly chopped
- 1⁄3 cup minced parsley
- 4 cups chicken stock
- 2 cups milk
- 1 cup heavy cream
- Kosher salt and freshly ground black pepper, to taste
- 1⁄2 cup crema or sour cream
- 1 serrano chile, stemmed, seeded, and minced
- Fried tortilla strips, to garnish
- Heat broiler to high heat. Place poblano chiles on a foil-lined baking sheet, and broil, turning as needed, until blackened all over, about 20 minutes; transfer to a bowl and let cool. Peel and discard skins, stems, and seeds; roughly chop, and set aside.
- Heat butter in a 6-qt. saucepan over medium-high heat. Add onion, celery, and carrot, and cook, stirring occasionally, until soft, about 10 minutes. Add chopped poblanos, spinach, and parsley, and cook, stirring, until slightly wilted, about 3 minutes. Add stock and milk, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until slightly reduced, about 35 minutes. Remove from heat, stir in cream, and season with salt and pepper; puree in a blender until smooth, at least 1 minute.
- To serve, divide soup among serving bowls and then dollop with about 1 tbsp. crema in the center of each; garnish with some of the serrano chiles and tortilla strips.