Roasted Poblano-Cream Soup


  • 5 cups chicken stock or canned low-salt chicken broth
  • ¼ cup whipping cream
  • 1 garlic clove
  • ¼ cup fresh parsley
  • ¼ cup fresh cilantro
  • 2 tablespoons butter
  • 1 tablespoon fresh mint
  • + 2 more ingredients
    • 1 ½ pounds poblano chilies
    • 1 ½ cups white onion

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes to steam. Peel, seed and chop poblano chilies. Melt butter in heavy large pot over medium-high heat. Add onion and garlic; sauté until onion is tender, about 5 minutes. Add chilies a...

View full recipe at Epicurious


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