Crema de Chile Poblano
Poblano Cream Soup
Charred, steamed poblano chiles are blended into a silky base, then finished off the heat with crema and milk so the dairy never breaks.
Crema de Chile Poblano
✦ Antes de Empezar
Before you cook
Why do the poblanos get steamed after charring instead of just peeled right away?
Steaming the charred chiles for 10 minutes traps their own heat and moisture, which loosens the blackened skin so it peels away cleanly and finishes softening the flesh before it goes into the blender.
Ingredientes· 10View
Poblano Base
- 4 largePoblano Peppersroasted, peeled, chopped
- 2 tbspUnsalted Butter
- 1/2 mediumWhite Onionchopped
- 2 clovesGarlic
- 4 cupsChicken Broth
The Cream
- 1 cupHeavy Cream or Mexican Crema
- 2 ozCream Cheesesoftened, adds richness
- to tasteSalt & Pepper
Garnish
- 1/2 cupSweet Corn Kernelssautéed
- 1/2 cupPanela or Oaxaca Cheesediced small
Instrucciones
6 pasosAsa los poblanos
Char the poblanos
Char the poblanos, steam for 10 minutes, then peel, seed, and cut into strips.
Sofríe y agrega elote
Sauté and add corn
Melt the butter and sauté the onion and garlic until soft. Add half the corn and cook for 3 minutes.
Licúa todo
Blend everything
Blend with the poblanos and broth until very smooth.
Agrega el elote restante
Add the remaining corn
Return the purée to the pot, add the remaining corn, and simmer gently for 8 minutes.
Incorpora la crema
Stir in the crema
Lower the heat and stir in the crema and milk. Heat without a hard boil to keep the dairy from curdling.
Sirve
Serve
Season with salt and pepper and garnish as desired.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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