Makes32 hors d’oeuvre servings
- Active time:50 min
- Start to finish:1 hr
December 2007
This soup, served hot in a shot glass, is wonderfully warming, and the spicy heat from the chiles will wake up your taste buds. It’s a great way to kick-start some festive conversation.
-
1 1/2
lb
fresh poblano chiles (8 large)
-
1/2
teaspoon
coriander seeds
-
1
whole clove or 1/8 teaspoon ground cloves
-
4
whole allspice or 1/8 teaspoon ground allspice
-
1/4
cup
mild olive oil
-
1
medium white onion, chopped (1 cup)
-
4
large garlic cloves, chopped
-
1/2
cup
coarsely chopped cilantro
-
3
to 4 cups reduced-sodium chicken broth
-
1
cup
heavy cream
Roast chiles:
-
Roast chiles on their sides on racks of gas burners, 1 or 2 per burner, on medium-high (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened all over, 4 to 8 minutes. Transfer to a large bowl, then cover and let stand 20 minutes. Peel chiles, then stem, seed, devein, and coarsely chop.
Make soup:
-
Heat spices in oil in a large heavy saucepan over medium-low heat, stirring, until fragrant and oil begins to simmer, 1 to 2 minutes. Add onion and garlic and cook, stirring, until softened, 5 to 7 minutes. Add roasted chiles and 1 1/2 teaspoons salt and cook, stirring, 1 minute.
-
Purée chile mixture with cilantro and 3 cups broth (total) in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids), about 2 minutes per batch. Return mixture to cleaned saucepan and add cream. Bring to a simmer, adding more broth to thin if necessary, and season with salt.
Cooks’ note: Soup can be blended and cream added (but not heated) 1 day ahead and chilled, covered. Thin with broth and season with salt when reheating if necessary.
