Here's a recipe for some cream of poblano soup we made on Saturday. It was inspired by the cream of poblano over at Too Many Chefs, but this version is much more French, really just a classic cream soup. Roasting the poblanos and garlic may seem intimidating, but it's not really that hard to do, and anyway it's the crucial step.
1 cup minced shallotsThis recipe should also work as a cold soup, if you like that sort of thing. Also please note that it's a small recipe -- this might serve four as a starter or two as a main course.
1/2 stick butter
2 cloves garlic, not yet unwrapped
3 tbsp flour
2 cups stock (I used vegetable, but chicken should work too)
2 cups milk
salt to taste
1. Lay the poblanos and still-wrapped garlic on a cookie sheet or baking dish and roast under your broiler, turning as necessary until the poblanos are blackened over about half their surfaces and the garlic is soft. Broilers are obviously going to differ, but mine takes about 5 minutes on each side, with the garlic finishing a little ahead of the poblanos.
2. Place the poblanos in a paper bag, close the top, and wait. After about 15 minutes, remove the poblanos from the bag and peel away the filmy skin -- for the most part this should be easy. Remove the stems and the seeds, and cut the poblanos into negotiable pieces (they'll be heading into the blender, so it doesn't matter too much what shapes you make, unless you intend to reserve some for garnish). Peel the garlic and set everything aside.
3. Melt the butter in a sauce pan over medium heat. Add the shallots and soften them slowly over the course of about 10 minutes, reducing heat if necessary (ie don't burn them).
4. Once the shallots are compeltely softened and even slightly brown, slowly whisk in the flour (to make a roux). When all the flour has been whisked in and the mixture is thick, add the stock and then the milk, little by little, stirring constantly with a whisk or wooden spoon.
5. Add the roasted poblanos and garlic and puree the whole mixture. This can probably best be accomplished with an immersion blender, but since I don't have one, I transferred everything to an upright blender, which did just fine. If you care about the consistency (and you should!) make sure your blending is thorough.
6. Salt to taste, and serve with a dallop of creme fraiche, sour cream, Mexican crema -- whatever you have on hand. It might also be nice to strategically place a few slivers of roasted poblano as garnish.