I love to make roasted red bell pepper soup, but decided to try a twist on that and use jalapenos. I think I like this soup even better – the jalapenos are delicious in a cream base. I also used poblanos, one of the milder chiles, because I love the mellow but full flavored taste. Roasting chiles of any kind enhances their deliciousness – and especially jalapenos. Don’t skip the roasting step – this makes the soup have a wonderful roasted flavor.
Roasted Green Chile Soup
2 medium yellow onions, diced
2 tablespoons unsalted butter
3 to 4 cloves of garlic, diced
2 tablespoons all purpose flour
About 1 pound any combination green chile peppers,
(I like mostly poblanos with one jalapeno)
2 cans (14 ounces each) low sodium vegetable stock
1 tablespoon white wine vinegar
1 pint heavy cream
1 cup sour cream
A few dashes ground cumin
Salt and pepper to taste
Saute the onions in butter in a large stockpot over medium heat until softened, about 3 minutes. Add in garlic and cook another 2 minutes. Stir in flour until absorbed.
Meanwhile, cut the peppers in half lengthwise and remove stem, seeds and pulp. Place cut side down on a baking sheet and broil (or grill) until skins are dark brown. Remove from heat, let cool and dice.
Add to stockpot the diced chiles, stock, and vinegar. Simmer for about 30 minutes, until liquid is reduced in half. Stir in cream and simmer another 10 minutes. Blend mixture with a stick blender in pot or place soup in blender in batches and blend until very smooth.
Stir in sour cream, cumin and salt and pepper as desired. Serve warm, with a spoonful of sour cream and diced ripe avocados as garnishes if desired. Serves 4 to 6.
— Posted by Donna