Sweet and earthy poblano peppers are the star of this cozy green soup. The peppers get charred under a hot broiler, which softens their flesh and makes quick work of removing the bitter skins before they’re added to a pot of simmering aromatics and potatoes and blended together until velvety smooth. Finally, a few spoonfuls of crema and a squeeze of lime juice are stirred in for a creamy, tangy finish. Top the soup off with as many garnishes as you like—crumbles of queso fresco, cilantro leaves, crunchy pepitas, and more crema are all great choices.
Directions
- Heat the oil in a large Dutch oven or soup pot placed over medium heat. Add the onion and garlic and cook, stirring often, until soft and translucent, about 5 minutes. Add the potatoes, followed by the stock and a few generous pinches of salt . Cover and bring to boil, then reduce the heat and let simmer for about 30 minutes or until the potatoes are very tender.
- Meanwhile, heat the broiler to high and position a rack about 6 inches below the heating element. Place the poblanos cut side down on a lightly oiled baking sheet, then broil for 5 to 10 minutes or until the skins are charred and blistered. Remove the pan from the oven and allow to cool slightly, about 5 minutes. When the peppers are cool enough to handle, carefully peel away the skins (it’s alright if you can’t quite get all of them).
- Transfer the peppers to a cutting board and roughly chop them into ½-inch pieces. Let the soup simmer for 5 to 10 minutes more to allow the flavors to meld, then add the cilantro and remove from the heat. Blend with an immersion blender until smooth (or transfer the soup to the cup of a high-speed blender and puree). Finally, stir in the crema and lime juice and adjust the salt to your preference. Serve topped with more cilantro, crema, and lime juice, plus crumbles of queso fresco and a spoonful of pepitas, if desired.
- Store leftover soup without toppings in an airtight container in the refrigerator for up to 3 days.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.