Thanks to PolyVector at Punk Labs for sending in this wonderful recipe for his excellent version of Sopa Poblano. The nice thing about his recipe is that you can adjust the heat according to taste. For a mild version, use only bell peppers. For a spicy version, use only poblano peppers. Either way, this makes creamy, well-balanced soup that can be served as a main course or appetizer.
- 3 poblano (pasilla) peppers
- 1 large red bell pepper
- 1 large yellow bell pepper
- 3 Tbsp olive oil, divided use
- 1 medium white onion, finely chopped
- 4-5 cloves garlic, minced
- 4 Tbsp potato flour
- 4 cans vegetable broth
- 3/4 bunch fresh cilantro
- 1 c frozen or canned corn
- 1 c heavy cream
- 1-2 avocados
- salt and pepper to taste
- Preheat oven to 450 degrees. On a baking sheet, place the poblanos and bell peppers. Drizzle with 1 tablespoon of the olive oil and rub each pepper to coat the surfaces with oil. Roast in the oven for about 20 minutes, turning 2 or 3 times to blacken each side. The peppers are done when they are limp and blackened on all sides. Place the roasted peppers in a large bowl and cover with plastic wrap or foil. Allow to steam in their residual heat for 15-20 minutes. Remove the membranes, skins and seeds from the peppers. Chop finely.
- In a large pot, heat the remaining 2 tablespoons of oil and add the onions. Saute until golden. Add the minced garlic and saute another minute or two. Add the potato flour and stir well. Pour in the broth, stirring with a wire whisk until smooth and thickened.
- Add the cilantro, corn, chopped poblano peppers, and bell peppers; simmer over low heat for 5-10 minutes. (If desired, the soup can be pureed at this point using an immersion blender or food mill. Return to pot.) Pour in the heavy cream and garnish with thinly sliced avocados and strips of roasted poblanos.