Culinary Guides

Roasted poblano peppers, peeled and simmered with onion, carrot, celery, and a handful of spinach, then pureed into a smooth, gently smoky soup. It is comfort in a bowl and a fine use for a late summer pepper glut.

Ingredients

• 1 pound poblano peppers (about 8 to 10)
• 1 tablespoon olive oil
• 1 medium onion, chopped (white or yellow)
• 1 medium carrot, peeled and chopped
• 1 stalk celery, chopped
• 3 cloves garlic, chopped
• 1 cup chopped spinach, loosely packed
• 2 tablespoons Cajun seasoning (or a Creole blend)
• Salt and pepper to taste
• 2 cups chicken stock
• 1 cup milk
• 1/4 cup Mexican crema (or sour cream)

For serving

• Spicy chili oil
• Chili flakes
• Pepper slices
• Fresh chopped parsley

Directions

1. Set the oven to broil. Slice the poblanos in half lengthwise and lay them skin side up on a lightly oiled baking sheet.
2. Broil about 15 minutes until the skins char and blacken. Let them cool, then peel off the skins and discard the seeds and stems. Roughly chop and set aside.
3. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook about 5 minutes until softened.
4. Add the chopped poblanos, garlic, spinach, Cajun seasoning, salt, and pepper. Cook another minute, stirring.
5. Pour in the chicken stock and milk and bring to a quick boil, then lower the heat and simmer about 30 minutes.
6. Off the heat, stir in the crema until incorporated. Puree with a stick blender until smooth, or blend in batches.
7. Serve in bowls with a drizzle of chili oil, a pinch of chili flakes, pepper slices, and chopped parsley.

Char the poblanos evenly for the best smoky flavor. Leftovers keep in the fridge for up to 3 days and reheat gently on the stove.

Grower's tip: poblanos ripen from deep green to a red brown on the plant. Green pods are milder and are what you want for this soup, so pick them while they are still glossy and dark. Leave a few to ripen fully if you want a sweeter, hotter pepper to dry into ancho.

This whole pot starts in the garden. Grow your own poblano and chili peppers, onions, carrots, and a cut and come again bed of spinach.